Pork Chops? What Temp? Indirect? Help?

Jail egger · June 2010

Have not yet tried pork chops on my egg. Any help on how to do them up right on the egg, and what temp to pull them off?

FlaPoolman · June 2010

I do them direct. Thin sliced at about 450 (only takes a few minutes) Thicker ones a little lower temp and/ or raised grid.

Misippi Egger · June 2010

Don't overcook.

Internal temp between 137-140* is where I pull them. Foil and let rest for 8-10 minutes.

AZRP · June 2010

Don't take them past 145 internal or they will be dry. -RP

bubba tim · June 2010

Direct and pull at 137 deg with a 10 min rest so says LC.

Capt Frank · June 2010

I like thick ones and do them pretty much like steaks, maybe a minute longer on each side than beef, as the other say, pull at 140 and rest. Definetly Direct

Capt Frank
Homosassa, FL

BUILDER · June 2010

I have three words for you regarding pork chops on the egg....BRINE,BRINE,BRINE.

You can google a good brine..I use Alton Brown's vinegar one and it's ok but I'm sure there are others. I just don't do any pork chops with out a brine of some sort. Good luck.

BUILDER · June 2010

I have three words for you regarding pork chops on the egg....BRINE,BRINE,BRINE.

You can google a good brine..I use Alton Brown's vinegar one and it's ok but I'm sure there are others. I just don't do any pork chops with out a brine of some sort. Good luck.

Pork Chops? What Temp? Indirect? Help?

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