Pork chops most certainly benefit from a brine, as others have stated, and cook to no more than 135-140max. The carryover from a few minute rest will have them in the safe zone for eating.
I've been favoring pork T-bones like this of late, with their higher fat content:
Here's the whole cook thread, which includes our brine recipe:
https://www.bbq-brethren.com/forum/showthread.php?t=294916
I've been favoring pork T-bones like this of late, with their higher fat content:
Here's the whole cook thread, which includes our brine recipe:
https://www.bbq-brethren.com/forum/showthread.php?t=294916