DAMMMMM that's looking fantasticPulled a cowboy cut chop out of the freezer and set it up for smoking.
Hit it with a little Elk Creek Black Label AP then worked it up with some Butcher BBQ Wild Cherry.
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Smoked it with some cherry wood until the internal temp was 120F.
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Took it off and put it on a hot grill to sear until it hit 145F.
Damn fine porkchop.......dang good.
For real.