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Brined And Smoked Veal Chops

Veal chops with a deep dark rich Southwest BBQ Flavor!
Difficulty:
3/5
Prep time:
10 min
Cook time:
2.5 h
Serves:
4-6

INGREDIENTS

  • 3 cups hot water
  • 1⁄3 cup molasses
  • 1⁄3 cup apple cider vinegar
  • 3 tablespoons kosher salt
  • 1 tablespoon black peppercorns
  • 4 thick veal chops
  • Broil King® Perfect BBQ Sauce

FOR THE SMOKE

  • 1 cup soaked applewood chips

DIRECTIONS

  1. Stir the ingredients for the brine until dissolved. Let cool. Place chops in a large resealable plastic bag, and place the bag in a glass dish. Pour the brine over the meat, and refrigerate for at least 4 hours or up to 24 hours.
  2. Light the Broil King® Keg and adjust the settings for a constant temperature of 275°F (135°C). Scatter soaked applewood chips over the coals.
  3. Remove the chops from the brine, pat them dry with a paper towel, place the chops on the smoker. Smoke with the lid closed for 2 hours, turning halfway through. Finish with barbecue sauce, if desired.
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