Brined And Smoked Veal Chops

• 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

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.