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Pork Chops from last night w/ pic

ttownsmoker
ttownsmoker Posts: 17
edited November -1 in EggHead Forum
I did 1 1/12 in. Pork Chops last night in the large. Simple brine for about 4 hours, then lightly rubbed with Dizzy dust. Trex at 700 degrees for about 2 minutes per side then rest till temp came down to 400 degrees then about 15 minutes per side till internal was 145 degrees. They turned out great , moist all the way through.


http://i166.photobucket.com/albums/u116/ttownump/Chops.jpg
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