Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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

Comments

  • HoovHoov Posts: 261
    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
  • GrannyX4GrannyX4 Posts: 1,476
    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 !
  • If you can, take a picture, I'm curious what this looks like
  • td66snrftd66snrf Posts: 985
    It sounds like a bone in loin roast. I'd pull it at 135.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
  • 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. 


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • 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
Sign In or Register to comment.
Click here for Forum Use Guidelines.