Reverse Seared Pork Chops and Pulled Beef

We have a finger food, soups and whatnot family Christmas Party so I thought I would do some pulled beef sliders. I used Clay Q's pulled beef recipe which in a nut shell is the following.

Egg setup indirect at 250 dome, drip pan with a bottle of red wine, hickory chunks, V-Rack with 2 Chuck Roasts seasoned with Chicago Steak seasoning. Then a pound of bacon layed ontop of the roasts. Cook until the chuckies are 160, then take a preheated dutch oven and lay bacon in the bottom of the oiled dutch oven and add a combination of 3/4 cup of beef stock and 1/4 cup of pure maple syrup. Lay the chuck roasts on top of the bacon braising liquid and cover continue cooking until the chuck roast are 205+. This takes about 8 - 10 hours total cook time. Once done pull the roasts out to rest, take the bacon and cut it into very small pieces to mix back into the pulled beef. Pour the liquid from the DO into a separator and skim off the fat and add the remaining liquid back to the beef. In my case the party isn't for a week so the juice separated in the fridge and then once scrapped off I take the meat jello and place it ontop of the pulled beef to reheat in a crock pot. The meat jello will render down through the heating up beef and keep it moist.

Since the egg was already setup for indirect I thought I would try reverse searing a 1 inch thick boneless pork loin chop. Covered the chops with Hog Squeal and put them into the hickory smoke 250 egg and let them go until 130. Pulled and let them rest while the egg got up to 500 and placed the chops back in to finish off and get some color. WOW were these things good, crazy moist and a nice bit of char on the outside. Final temp was a little higher than I wanted but it's tough when they are only an inch. Pulled temp ended up at 157.

Have a great week everyone!