Smoked some 1-1/2” bone in pork chops on my MAK 2 star last weekend for about 90 min @220 degrees and then final seared @1500 degrees on the Otto Wilde. Final cook temp was 135. Rub consisted of a mix of Killer Hogs and John Henry’s Sugar Maple Rub. Delicious!
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Last edited: