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First Pork Chops on the BGE

LongtrainLongtrain Posts: 33
I picked up some nice boneless pork chops this week.  I brined them for 4 hours in salt, brown sugar, cloves, onion, pepper corns, sage and thyme.  I rinsed and then sprinkled them with a little salt and fresh ground black pepper.  
I cooked them indirect at 250F to an internal temp of 125F, basting them with a honey mustard glaze. I then pulled the plate and went direct above them felt line.  They cooked pretty fast and they got away a bit, I pulled them at 145F.  They were moist and tender, they had slight smoke, as I added a piece of pecan early on.  I’ll need to watch my temps next time and try for a little heavier sear without over cooking.  All in all, I was pleased, they were yummy.

Comments

  • lkapigianlkapigian Posts: 7,707
    Beauty ! Can't beat a good Chop 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • StormbringerStormbringer Posts: 1,711
    Nice looking rack of chops.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
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  • Looking good, and I like the approach. 

    As a kid, I had an aversion to pork chops. Then I learned the majority of people overcook them to death. When prepared correctly, they are a delicacy (and still cheap, to boot!). 

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