Smoked Pork Chop Help

I would kick the temp to 350-400 and gettem done. Bone in chops are a once a week meal around here. I wouldn't want to dry them out. I cook till an internal temp of 140* and then rest for 5 minutes under foil.

But that's just me.

Smokem if ya gottem :laugh:

Welcome to the neighborhood. Great handle by the way...

There are actually two answers here, both involve a different cooking method on your Egg. The first method is grilling some chops with some smoke flavor. I brine all my chops for at least a couple of hours, then rinse and rest back in the fridge for at least another hour. Then I build a medium hot fire, add some flavor wood splits or chips and once the initial burst of smoke burns off, I grill the chops until the internal temp is 140 degrees. During a 5 minute rest, the internal will climb 5 or 6 degrees. The brining adds moisture and flavor and you will have a nice jucy chop.



The next method is for cured and smoked chops, like the kind you pay big bucks for in the meat case. But they are much cheaper when you make them at home. These get a dry cure for 48 hours, a rinse and a refrigerated rest. Then they get cooked over a lower temperature fire, and of course some flavor wood for the smoke flavor. The cure will change the texture of the fresh pork to something more like ham (colorwise, flavorwise and texturewise)



Be sure to post some pictures of your cook, we love to see them.

thirdeye,

You rang my bell today. I'm heading out to pick up of pork loins and butts for BBB and asked the wife how she'd like a couple cured pork loin chops in additon to her loin bacon? (almost like ripchen!!). She was all over that.