Peach Brined Double Cut Pork Chops

Whisk peach nectar, Traeger fin & feather rub, allspice berries, black peppercorns, and Kosher salt together completely to create the brine. Submerge the pork chops in the brine. Brine for 4 hours refrigerated. After brining, remove pork chops from the brine and pat them dry. Grill at 275F until the internal temperature reaches 155F. Then, glaze the pork chops with your favorite BBQ sauce and continue grilling until the internal temperature reaches 165F. Rest the chops, then slice and enjoy.