I know I haven't posted many/any pics in the past, but now I finally have a phone that can take decent shots and upload them.
Picked up 2 thick bone-in 1-lb double-cut pork chops from Lunardi's after Saturday errands along with side veg.
Brined them in water + kosher salt + brown sugar + shot of bourbon (Buffalo Trace) for a couple hours.
Rubbed with Lawry's + white pepper + paprika + black pepper
Smoked at 300 with Jack Daniels Chips and WGWW until 135 F. (Next time can go lower, but had time constraints)
Removed chops and put on GrillGrates an let egg get to 600+
Seared cross hatch couple minutes each side
Glazed 1 with Maker's Mark sauce + butter that a good friend got me in Kentucky.
Let rest until Thermapen read ~141 or so
Served with roasted winter vegetables and modified warm pear chutney
In conclusion, egg is awesome, Lunardi's has a good meat counter here, and we LOVE good pork.