Pork Chops

[mjr]

They're the "thinner" ones (one bone, I suppose), but they're boneless.

What cooking temperature should I use, and to what temperature should I cook them? I'm either gonna use hickory or apple, haven't decided which yet.

Based on my research, it sounds like I should cook them at 225º until they reach about 140º, but that doesn't quite sound right.

I'll be using a wet marinade on them.

Any tips or advice? This is my first time smoking pork chops.

 

[SMOKE FREAK]

225 till 140 is a good guide.

But in my opinion, thin chops are best for a fast fry so they don't dry out. Thick chops work well in a smoker.

 

[Sooner21]

Yeah I'm also a fan of grilled and not smoked for thinner meats. Should reach ~140* pretty quickly with a good crust over hot fire. I usually pull at 137/138* and let them hang out for 10ish minutes, which gets them close to or at 145*.


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[Smoking Piney]

Thinner chops are hot and fast for me. Sooner21 has the deal.

 

[LYU370]

Hot 'n Fast!