1. Prepare the pork chops. Use a sharp boning knife to carefully cut a pocket into the side of each pork chop. Stuff each chop with one fourth of the bulk bratwursts. Line up 3 to 4 strips of bacon, place a pork chop on them and then roll it up, wrapping the chop. Repeat for the other chops.
2. Set up your grill for indirect heat and preheat the grill to 300°F. For a kamado grill, this will be using a heat deflector. For a charcoal grill, bank the coals to one side and leave a void, above which the food will be placed. For a gas grill, you will have the burner directly under the food turned off. For an extra boost of flavor, add wood chunks to the fire.
3. Place the pork chops over indirect heat. Close the lid and allow the pork chops to slow roast to an internal temperature of 145°F, about 45 minutes to 1 hour.
4. Glaze the chops. Mix together the BBQ sauce and lager. Brush on the glaze, close the lid and allow to cook until the pork chops reach an internal temperature of 165°F, about 15 to 20 more minutes.
5. Let rest for 5 minutes, slice, glaze 1 more time, and serve.
Nibble Me This