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dry pork chops
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Comments
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chet beck,[p]Brining helps, pulling them at 140-145 works better.
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Fidel,
i'm with you. dry meat is overcooked meat.
ed egli avea del cul fatto trombetta -Dante -
Fidel,[p]Another thought for good pork chops - if they are fairly thick - is to hot tub them. Then all you have to do is give them a good sear and enjoy. Still check that internal temp and pull before 145.[p]I also like to glaze mine with a honey mustard sauce.
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[ul][li]These Chops Aren't Dry[/ul] -
Try some thicker ones indirect. Bone-in gives the best flavor.
As others said pull at 140-145.[p]Mike
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
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Eggecutioner,
like your honeymoon!
ba-dum-pum!
thank you folks, i'll be here all week. try the pork chops, and tip your waitresses!
ed egli avea del cul fatto trombetta -Dante -
chet beck,
I did 8 pork chops a couple of days ago, my first. I did a direct cook on them at 350°dome temp. About 75% of the time the lid was closed, and the other 25% it was open. So the temp .fluctuated between 250°and the 350° It was strictly a trial for me, but you could almost cut them with a fork. Not quite, but almost, and they were very juicy. I did put just a smidgen bit of Texas Pig Rub on them. Wifey said they was the best she had ever had.
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stike,[p]Thats what she said![p]Funny, I don't remember the lime.[p]Maybe Dr. BBQ can use it on one of his books:
"Honey Moon Pork Chops"...one at a time.... do several batches...LOL
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