Was at the butcher and there acquired 2 bone in, pork chops that were huge. In structure they were like a porterhouse steak with a tenderloin on one side of the T bone and a strip steak on the other. There is a name for this chop but it escapes me.
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I have big hands in comparison, and they were cut thick, over 2".
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Decided on low and slow cook, 250* to an IT of 145. Rubbed them with my standard pork rub.
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Placed them in "Ole Fast Eddy" along with 2 sweet potatoes and gave them some smoke and heat..
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Hit them with a little Stubbs to finish them off.
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Cooked up some green beans and dinner was served.