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Pork Chops? What Temp? Indirect? Help?
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Jail egger
Posts: 67
Have not yet tried pork chops on my egg. Any help on how to do them up right on the egg, and what temp to pull them off?
Comments
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I do them direct. Thin sliced at about 450 (only takes a few minutes) Thicker ones a little lower temp and/ or raised grid.
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Don't overcook.
Internal temp between 137-140* is where I pull them. Foil and let rest for 8-10 minutes. -
Don't take them past 145 internal or they will be dry. -RP
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Direct and pull at 137 deg with a 10 min rest so says LC.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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I like thick ones and do them pretty much like steaks, maybe a minute longer on each side than beef, as the other say, pull at 140 and rest. Definetly Direct
Capt Frank
Homosassa, FL -
I have three words for you regarding pork chops on the egg....BRINE,BRINE,BRINE.
You can google a good brine..I use Alton Brown's vinegar one and it's ok but I'm sure there are others. I just don't do any pork chops with out a brine of some sort. Good luck. -
I have three words for you regarding pork chops on the egg....BRINE,BRINE,BRINE.
You can google a good brine..I use Alton Brown's vinegar one and it's ok but I'm sure there are others. I just don't do any pork chops with out a brine of some sort. Good luck.
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