I read a bunch of posts and decided to try pork chops for dinner.
Put them on about a half hour ago at 275 with pecan wood.
They are nice and thick, I'd say at least 1 1/2" center cut with bone.
Ok, so here's my question.
Everything I've been smoking, I'm wrapping in foil at 170, and cooking till the IT is around 200F.
Now for pork chops, everyone's cooking them till 145 to 155 max!
What's up with that?
Is it because pork chops are leaner than the pork shoulder or beef brisket I've been cooking to 200?
Just curious I guess. I'll smoke 'em to 155 and let them rest for 10 to 15 minutes like I read.