Soul warming winter food......

Made something new tonight...Prior to picking up this smoking/BBQ addiction we hardly ever ate pork. Never ate pork chops as an adult. When my folks made them they were dried out, very grainy. Picked up a pork loin a while back.....made some very moist, flavorful pork chops. Picked up another loin on Friday. The ends became chops... got 2 roasts out of the center. One went into a pretty basic brine....salt, brown sugar, garlic-onion powder, ground smoked black pepper and some red pepper flakes. Into the Reverse Flow at 250*ish....after covering it with my rub....cooked it over cherry and maple smoke. Wanted rotor pull it at 145* but goofed....pulled at 150*. Made some damn good sandwiches. Platter it was sitting in while the wife was getting the salad ready was covered in juice. Tomorrow will be slicing up some of this and the leftover Tri Tip roast, dice up some onion and jalapeños and heat it up on our Blackstone griddle...