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Brined these 1-1/2" thick chops overnight then on the pit boss at 225* for an hour and a half. Pulled them off, brushed with olive oil and put dry rub on them. Back on over the open fire pot for a couple minutes per side. Turned out great, without a doubt the best chops I have ever made. Definitely on my do again list.

IMG_20200816_173632046.jpg
 
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Looks GREAT!!!!!!!!;)
 
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