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First Pork Chops on the BGE

Longtrain Posts: 48
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.