Cooking Instructions
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Step 1
Season
Bone-In Pork Loin Chops (4)
with
Barbecue Rub (1/4 cup)
on all sides and rest for 30 minutes.
Step 2
Prepare Drum Smoker for indirect cooking at 275 degrees F (140 degrees C). Add one chunk of cherry wood for smoke flavor.
Step 3
Place chops directly on grill grate and smoke until internal temp reaches 140 degrees F (60 degrees C) turning halfway through the cooking process.
Step 4
In a small pot, melt
Butter (1 Tbsp)
and sauté
Onions (2 Tbsp)
and
Garlic (3 cloves)
for 2-3 minutes until soft. Add
Brown Sugar (1 cup)
and
Pineapple Juice (1/2 cup)
and bring to a slight boil.
Step 5
Add
Whiskey (1/4 cup)
and cook at a low boil for 4-5 minutes to evaporate the alcohol. Add
Barbecue Sauce (1 cup)
and continue to cook until mixture reduces about 10 minutes stirring occasionally.
Step 6
Brush glaze over chops and continue to cook until final internal temperature of 145 degrees F (62 degrees C).
Step 7
Rest chops for 5-10 minutes and serve with additional glaze for dipping.
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