The reverse sear worked so well on the steaks i decided to try it on some thick cut bone in chops.
No brine, just seasoned with some Stubbs and let them sit overnight in the fridge.
After about an hour at 225 on Hickory smoke to an IT of 130
After 15 minutes rest I threw them on the grill for a minute and a half on each side at 600F
Finished IT was 145F and they were marvelous!