Thick Chop question??

FlaPoolman

I have 2 nice large bone in chops rubbed with DP's swamp venom and drizzeled with Italian dressing. Firing up the Egg now but how to cook?? Leaning toward TRex but xeRT (reverse sear) is easier or is it better to just grill. What would you do???
Here they are.

Car Wash Mike

I usually cook indirect Pat, about 250.


Post results on what you do.

Mike

FlaPoolman

Thanks Mike. Approx. time?? Just need to eat before open coverage is over EST. ( about 3 hrs from now) Pull at 150?? Thanks

Car Wash Mike

Can't tell how thick. 60-75 minutes. I pull at 145-150. Check after 45 minutes.

Mike

FlaPoolman

Thanks Mike, Indirect it is. Gonna fire it up now. Had 1 ready for TRex and the other egg ready for indirect so Egg # 2 wins. Post pic's later. BTW they are 1 3/4 inches.

Stanley

Pretty nice to have two eggs standing by for two different cooking configs, just waiting for the vote! But throw something on #1 - think of the psychological damage of total rejection.

Eggtucky

1 3/4"?..that's about what these were...I like em indirect at 275-300 also...to about 150 internal

FlaPoolman

Well the other egg got the TRex ribeye last night so it's only fair. Yes I love having 2 larges but there is a small in the near future. Some here have 6 or more but I think 3 will do me fine. Uploading progress pic's now.

FlaPoolman

Very nice thanks

FlaPoolman

The weedburner


couple chunks of apple


The plate setter


250 dome about 6 min. total time, I think the plate setter slowed it down. now wait for clean smoke.

FlaPoolman

The finish, Total cook time 1 hr 15 min. Thanks CWM & eggtucky.

The start



The flip



The plated finish



Very tender and juicy

Car Wash Mike

I haven't cooked those is such a long time. I ordered 2, 2-bone-in pork chops today. That will be interesting.

Mike

Eggtucky

dang Pat..those look delicious!!...I've used the italian dressing sometimes to marinade my ribs in but never tried it on chops...will have to give that a try..as for the swamp venom..good choice!! :woohoo:

BamaFan

I have to try that next time. I cooked the wife some on Tuesday and she had the nerve to tell me they were a little on the dry side :woohoo:

Car Wash Mike

I just love indirect on thick chops. Nice cook, Pat. You even got the "porterhouse" of pork. A nice piece of the tenderloin on the chop.

Mike

stike

i really have to try that. we did very thick chops tonight and it was tough trying to keep the exterior from overcooking.

how long does it take at 250?

and do you hit it with a sear at the beginning or end?

FlaPoolman

See below,, no sear and they were great. 1:15 total cook time not pretty sear lines but cooked perfect.

FlaPoolman

Thanks for the help. These were good

FlaPoolman

Thanks again for the advice Mike. Not the pretty sear marks but really good and very moist.

FlaPoolman

Yea thats the way mine usually go. Pulled at temp instead of pretty color and they were great.

Beanie-Bean

Pat,

Those look great! The weedburner scares me, though. But...I may have to try one just to be sure that it doesn't really scare me