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Pork chops

Smoking BulldawgSmoking Bulldawg Posts: 75
edited 2:44AM in EggHead Forum
I smoked pork chops for the first time today. They cooked for several hours between 150 and 200 degrees till they reached a temp of 175 degrees. They tasted good, but were kind of dry. Should I have put a pan of water on the inverted stone? B)


  • BamaFanBamaFan Posts: 658
    Pulled at 160 might have made a difference.
  • egretegret Posts: 4,063
    I do these at a dome temp. around 400 degrees on a raised grid until internal temp. is 145 degrees. They're perfect this way......very moist and tender :lol:
  • Do you smoke on them or just grill?
  • egretegret Posts: 4,063
    Our preference is just grilling, but, if smoke is your pleasure you can add chunks (preferable) or chips to the fire. Apple or pecan are good choices with these.....
  • Thanks for the comments. Since posting my question I have learned that pork is considered done between 150 and 160. I was using an electronic probe that would not alter the time below 170 so I figured that this was the target temp. B)
  • AZRPAZRP Posts: 10,116
    When using one of those probes with the preset temps, just choose a meat that has a lower temp that you're looking for, for pork chops I would pull at 145, with a rest and carry over cooking will finish at 150. -RP
  • Excelllent idea. I must be thinking that the probe is smarter than it is. Thanks for the help!
  • PyroPyro Posts: 101
    Has anyone tried cooking a 3/4 to 1 inch chop like a steak?
    (1) Take chops out of frig 30 minutes before cooking. Season with salt, your favorite rub and a light coating of olive oil.
    (2) Set up for direct grilling.
    (3) After dome temp is ~ 700 degrees put chops in on side one for 90 seconds.
    (4) Turn and cook on side two for 90 seconds.
    (5) Turn back and close bottom and top. (6) Pull after three minutes and check internal temp using a Therapen - at 135 degrees these puppies are done. If not done put back on for two minutes. (7) Cover on warmed plate for five minutes and then serve.

    It seems to me that the resulting seared surface and medium/rare inside would work as well for pork chops as it does for steaks. The speed of the cook should also prevent the chops from drying out. As a new egger, I am sure someone else has tried this. Were the results good or bad?
  • AZRPAZRP Posts: 10,116
    You are correct. -RP
  • Mike in AbitaMike in Abita Posts: 3,302
    I've TRexed a few. They were fantastic. Pulled at 135 internal.

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