Pork chops- how long and how hot?

Discussion in 'Pork' started by watermelonslim, May 20, 2008.

  1. watermelonslim

    watermelonslim Meat Mopper

    Going to cook up some pork chops tonight. How long should I cook them, and at what temp? I assume I want to get them to about 160* internal, right?

    So what is the best temperature to cook them at, and how long should I let them go before I start checking the internal meat temp? it sucks that I only have 1 wireless thermometer (and it's a single probe). So I generally use that to monitor the grill temp, and then after a while I start monitoring the meat temp with the other (wired) thermometer (the wired only goes up to 212 so I can't use it for the grill temp anyway).

    Anyway, what is the best way- side firebox, indirect, direct (in a chargriller)? And what temp should I try to maintain?
  2. white cloud

    white cloud Master of the Pit OTBS Member

    Are ya gonna brine them first?. If not I would say 225-250. How thick are they? If they are only 1/2" it probably will only take about 1 1/2 hrs.
  3. watermelonslim

    watermelonslim Meat Mopper

    I'm brining in salt, sugar, and water for about 1.5 hours...

    They are probably about 1" thick.
  4. white cloud

    white cloud Master of the Pit OTBS Member

    225 -250 2- 2 1/2 hrs. check @ 1 1/2
  5. white cloud

    white cloud Master of the Pit OTBS Member

    Yeah it depends on the smoker, In my electric they would take probably just over an hour. but in ol woody probably not even and hour. I think your best bet would be what tex said and grill directly with chips and just give em the finger push test for doneness.
  6. watermelonslim

    watermelonslim Meat Mopper

    Right on, thanks for the help guys.

    I ended up direct grilling them and finger testing for doneness. I couldn't get my thermometer probe in far enough for an accurate temperature reading.
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said.
  8. hunter74

    hunter74 Newbie

    Mmmm, plop some marbled, & heavy seasoned chops to your liking, over some glowing lump, on the Weber, Fine eats, and no fuss of brining. Only way to go in this house.
  9. richtee

    richtee Smoking Guru OTBS Member

    Same with ribs... thin cuts can't be reliably probed. Experience and a finger/eyeball is how ya gotta do that.

    Yum... bet they were good!

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