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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: 3,625
    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 .

  • 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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