Put it on the kettle set up indirect with some apple wood for smoke, left em till they hit 145 then seared them quickly before removing.
The chops were fantastic, and I have to reiterate that everything i did to make these chops was made possible right here, from the thin blue smoke to the reverse sear and the right temp for juicy chops. So thanks guys.
Sorry for the broken up post still getting a hang of this
