SMOKED WILD BOAR CHOPS

Make the brine. In a large pot bring 1 quart of the water to a simmer. Reserve the remaining 3 quarts of water. Add the remaining brine ingredients except the reserved water and stir until the salt and sugar have dissolved. Remove from the heat and add the remaining 3 quarts of water. Refrigerate until it is thoroughly chilled. Once the brine is chilled, add the chops and brine for 4 to 6 hours.
While the chops are brining make the peanut sauce. In a large bowl add all of the ingredients except the lime juice and salt. Stir vigorously until the sauce is combined (using a whisk helps). Stir in the lime juice and season with salt to taste.
Heat your smoker to 200 degrees F. Remove the chops from the brine and rinse them under cold water. Discard the brine. Dry the chops off thoroughly.
Smoke the pork chops. Here are two methods for cooking your chops. The first is to simply smoke your chops until the internal temperature reaches 150 degrees F. The second method is to smoke your chops until the internal temperature is 145 degrees F and then sear it on all sides in hot pan or grill until the internal temperature reaches 150 degrees F. The second method gives you a crust and more depth of flavor.