Pork chop with huli-huli teriyaki sauce

[Smoking77]

Thank you, sir!

[Smoking77]

Thanks!

[Smoking77]

Thanks klflowers!

[Spinaker]

This is a great idea! Love it. What a sauce. This cook looks great, sir!

[Troutman]

Fantastic looking chop....and oh by the way I just like saying Huli-Huli

[klflowers]

Pics look pretty good to me!

[Smoking77]

Shout out to Meathead for a fantastic sauce. Dry brined the 1.5 pound chop overnight and reduced the marinade to a sauce. 250 degrees in the WSM with charcoal and a chunk of peach wood. Brushed the pork with the sauce a few times. When the pork hit 135, I disassembled the WSM, waited 15 minutes for the coals to get good and hot, put the cooking grate on top of the coals, and seared both sides. Pics are bad, but the pork was delicious.