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Pork Chops

WJSWJS Posts: 54
edited 10:14PM in EggHead Forum
I checked the recipes and did did a search, but didn't find what I was really looking for.
Has anybody done pork chops low-n-slow?
My wife picked up a package of thick sliced over the weekend. We frequently do these in a crock pot, but she wants me to do these outdoors for something a little different.
I thought that I would just do the traditional sear/dwell thing, but then started thinking "pork butt" and "pork ribs (3-1-1)" and thought maybe I could do the same.
Any suggestions/experience?
Thanks in advance.


  • KennyGKennyG Posts: 949
    WJS,[p]I might just be the only one here who doesn't simply grill pork chops. We do the big thick ones on a regular basis and our favorite are bone-in "rib" chops 1 to 1 1/2 inches thick.[p]We have had great luck with 3 different preparations. The simplest being to brine the chops in the standard water/sugar/kosher salt solution for a couple of hours. Another alternative is J Appledogs marinade of orange juice, jerk sauce and a splash of rum. Finally, the spice rub from Cat's baby back ribs in the recipe archives is wonderful on anything pork.[p]I smoke them over hickory chunks until the internal temp hits about 135° and then crank up the Egg to 600-700 or so and grill them for just a minute per side to get the grill marks.[p]Just one recommendation....[p]K~G

  • WJS,
    Brine...Brine...Brine for at least 2-4 hours before cooking them.
    I usually get the bone in chops that are 1.5 in thick and cook them at 425-450 to an internal temp of 165-170.

  • Wise OneWise One Posts: 2,645
    WJS, pork chops are too lean to try to cook lo'n'slo. I think you gain more by brining and grilling ala KennyG's suggestion.

  • WJSWJS Posts: 54
    I'm interested in the smoking method, but have some questions.
    What temps do you aim for when smoking? Is the Hickory too strong? About how long for the smoking part? Direct/indirect? Any need for liquid and/or drip pan for flare-ups?

  • KennyGKennyG Posts: 949
    WJS,[p]I run the Egg at 250-275° for smoking chops indirectly. Haven't had a problem with hickory being too strong. Apple wood is another suggestion or a blend of both.[p]1.5 inchers generally take 90 minutes to reach an internal temp of 135+ and I pull them and cover with foil while waiting for Humpty to reach nuclear temps. During this process the chops internal temp will typically rise to near 140°[p]The one minute per side sear is just for presentation and to crisp up the small amount of fat at the edges. When served, you will see a little bit of pink in the center. Don't let that bother you, they are fully cooked according to USDA guidelines.[p]Try a basic brine and this method and see what you think.[p]K~G

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