Winter night cook

[Firemunkee]

Just a random cook during the week. Just pork chops, half with a random seasoning I found on clearance and the other half with Montreal seasoning. Cooked indirect at about 350. I pulled them all off at 145. I didn't eat them until the next day but for some reason most of them were nearly well done and tough. I wonder if because I stacked them after I pulled them off that the internal temp rose more than I expected. In any case it was fun just to do a night cook.

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[Rub]

They look good. I would imagine they were well done for a couple reasons. Cooking at 350 you could have probably pulled them at 135 and gained the final 10 degrees on the covered rest. And like you mentioned stacking them compounded the issue. I've been eating my chops and loins with a finish temp around 138-140. Very juicy and tender. 


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[kettlebb]

I pull my pork chops off between 140-145, it's about time for some chops.

[Firemunkee]

They look good. I would imagine they were well done for a couple reasons. Cooking at 350 you could have probably pulled them at 135 and gained the final 10 degrees on the covered rest. And like you mentioned stacking them compounded the issue. I've been eating my chops and loins with a finish temp around 138-140. Very juicy and tender. 


Sent from my iPhone using Weber Kettle Club mobile app

I am still a noob at grilling and enjoy learning from the wealth of knowledge here at WKC. So cooking temp contributes to how much carry over heat there will be? That's an interesting thought. Makes sense though. There were 2 chops out of the bunch that were really tender. I'm assuming those were the ones on stacked on the very top haha.