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Question on pork chop cook

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Unknown
edited -0001 30 in EggHead Forum
I have 1 1/2" pork loin chops brining in the refridgerator. Still a newbie and wondering on temps, direct or indirect, how long, till what internal temp for medium doneness. I'll forgo on the rubs because of the salt in the brine, but maybe a bit of bbq sauce at the end. I've got Jack Daniels pellets for smoke. Thanks in advance for any assistance.
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Comments

  • smokeydrew
    smokeydrew Posts: 130
    Just a'grillen,
    From previous posts, I think the consensus is that T-Rexing works best (or at least very well) for thick pork chops. Sear at very high temps and remove for rest while you bring the egg back down to around 400*. Then put them back in the egg and let them dwell until they reach medium.[p]-smokeydrew
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