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4 lb. Bone in pork chop
Mayberry
Posts: 750
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
XL BGE, Large BGE and RecTec590
XL BGE, Large BGE and RecTec590
Comments
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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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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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It sounds like a bone in loin roast. I'd pull it at 135.XLBGE, LBGE, MBGE, SMALL, 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.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said: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.
Pentwater, MI
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