Picked up some nice thick bone-in chops.

Hit them with some Naturiffic Harvest Brine and wrapped them tightly in plastic wrap.

​

Unwrapped after about 2.5 hours.

​

They went into the baby WSM filled with charcoal, red oak and Apple chunks and running at 250

​

Cooked for two hours until they hit 140, them onto the pre-heated Blackstone griddle for a hard sear.

​

Served with a homespun Prosciutto and Chickpea Pasta salad and Honey & Thyme Baby carrots.

​

It was tasty!