TonyUK
TVWBB Gold Member
Tonight's dinner.
Meat: 2.75" Gloucester Old-Spot Boneless Pork Chops.
Rub: Herb & Garlic.
Smoke: Pecan.
WSM Temp: 230*F-250*F.
IT: 140*F
Fuel: Weber 240 Briquettes.
Method: Minion/Sear.
Cook Time: 1hr 55 mins, inc 20 mins rest.
The Stars.
Set up. Had to go into the shed, it was dark, cold & raining.
(Chimney doing its thing).
All three lower vents at this setting.
Steady at 243*F.
The Sear. 5 mins either side.
Had to cut them in half! Too big! Nice smoke ring. Really juicy. These were the best PC I have ever tasted. SWMBO concurred.
Your plate. Enjoy & thanks for looking.
Meat: 2.75" Gloucester Old-Spot Boneless Pork Chops.
Rub: Herb & Garlic.
Smoke: Pecan.
WSM Temp: 230*F-250*F.
IT: 140*F
Fuel: Weber 240 Briquettes.
Method: Minion/Sear.
Cook Time: 1hr 55 mins, inc 20 mins rest.
The Stars.
Set up. Had to go into the shed, it was dark, cold & raining.
(Chimney doing its thing).
All three lower vents at this setting.
Steady at 243*F.
The Sear. 5 mins either side.
Had to cut them in half! Too big! Nice smoke ring. Really juicy. These were the best PC I have ever tasted. SWMBO concurred.
Your plate. Enjoy & thanks for looking.
Last edited:
