Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

smoking pork chops!!!!!!

I have some pork chops about 1/4 or1/2 inch thick ...I want to smoke them with apple wood so since they are pork can I do them just like the ribs??? 250 for a few hours or will that dry them out because they are thin? Or should I just marinate and grill indirect at 300 untill temp about 160-170...all help is welcome. ..thankyou my fellow Eggers! !!
"Ask not what your Egg can do for you, but what you can do for your egg" 1LBG 1XLBG , Grilling, JimBeam, and Life....What else is there??!!!!!

Comments

  • shtgunal3shtgunal3 Posts: 2,821
    Being that thin I would go raised direct at about 350 dome. It won't take them long.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • 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.

     

    Large BGE

     

Sign In or Register to comment.