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Cooked some thick cut pork chops last night (for the first time). Used the brine from the Ruhlman book which was great. Brined for 2 hours followed by a 30 minute drying time. Got the temp steady at 350 ish and cooked direct on standard BGE grate for 8-10 minutes, then flipped until internal of 150. I know it was beyond the 140 everyone talks about, just didn't think the wife would like her chop cooked at that temp. The taste was very good. Thanks to the brine I think. The chop on the right side of the grill cooked faster and more thorough than the chop on the left side. Is this a common issue - uneven heat? When I looked at the fire while filpping it looked to be blazing all over.
Second problem, I didn't get any char on the outside of the chops. I think I know how to solve that. Will try a reverse seer next time.Thanks for all the help.