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Message: <blockquote data-quote="Jiffy" data-source="post: 474871" data-attributes="member: 6332"><p>Speaking of that, a nice thick cut, bone in pork chop on the smoker has become my new favorite!</p><p></p><p>Slather in yellow mustard, cover in Bad Byron’s Butt Rub, 225 with apple chips to 145ish.</p><p></p><p>YUMMY and you can afford it!</p><p></p><p>PS:  I should clarify.  I usually take them off the smoker at 140.  Let them set 10-15 minutes and they’ll climb 3-5 degrees.  DON’T OVERCOOK YOUR PORK PEOPLE!!  You ruin it doing that!</p></blockquote><p></p>

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