Robert-R
TVWBB Diamond Member
Brined in bourbon with a whiskey/mustard glaze.
Spun at 400* over Weber briquettes and a big chunk of apple.
Pulled with an internal temp of 138*.
While the chops were resting, grilled a couple of Granny Smiths.
Tossed the apples with some reserved glaze. Time To Eat!
Spun at 400* over Weber briquettes and a big chunk of apple.
Pulled with an internal temp of 138*.

While the chops were resting, grilled a couple of Granny Smiths.

Tossed the apples with some reserved glaze. Time To Eat!
