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4 lb. Bone in pork chop

I bought a fresh 4 lb bone in pork chop roast and I've been cooking it indirect for a few hours. Should I pull at 170, or cook a little higher?
Athens, GA
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Comments

  • HoovHoov Posts: 256
    I'm not sure what cut you have. But, if it is similar to a pork chop (read: lean) I would pull at 137-145 area
    - Proud owner of a Large BGE
    - Norman, OK
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  • GrannyX4GrannyX4 Posts: 1,431
    I cook mine to 135. Others cook to 145. 170 would make good shoe leather.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • If you can, take a picture, I'm curious what this looks like
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  • td66snrftd66snrf Posts: 759
    It sounds like a bone in loin roast. I'd pull it at 135.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • I'm with all above. 170 is dead. pork can be safely enjoyed at 140 or under so I pull at 135 ish and let rest. I even eat them with pink in the middle. 



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  • I'm with all above. 170 is dead. pork can be safely enjoyed at 140 or under so I pull at 135 ish and let rest. I even eat them with pink in the middle. 


    +1
    Chicago, Illinois
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