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smoking pork chops!!!!!!
Comments
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Being that thin I would go raised direct at about 350 dome. It won't take them long.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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If they are regular chops I would suggest brining them first (if you have the time). If they are whole muscle (no moisture enhanced/tenderized/water added) then I also would suggest cooking them to a lower temperature like 150-155. They will rise a bit during the rest and you finish right around 160. If they are pumped/tenderized whatever, then you might go to 160 before taking off since you aren't likely to dry out water anyway.
If you don't have time to brine them it isn't a big deal, but I'd suggest a hotter fire (400+) and raised direct grate and finish at the lower temp.
Toronto, Canada
Large BGE, Small BGE
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