When the chops reach 145°, set them aside on a baking sheet. Working quickly, add the hot coals and spread them out all over the bottom of the cooker. Replace the grate and put the chops back on the cooker. Sear for a minute or two on each side, just until a brown crust forms and the internal temperature is between 150° and 155°. Pull the chops off the cooker, top each with a slice of bourbon butter, and serve.