NEVER Grill Your Pork Chops Again — Try This Old Texas Pitmaster Method

📗 Get My Complete BBQ Guides Here: https://earljacksonbbq.com/ 🔗 Learn Walter's Old-School Pit Methods In My Books: https://earljacksonbbq.com If your pork chops come off the grill curled up, gray and chewy, it was never the pork's fault. It was three decisions made before the meat ever hit the fire. In this one I walk you through the old Central Texas way — thick bone-in chops, scored fat edge, salt and coarse pepper, post oak smoke on the cool side of the pit, and a short hard finish over the coals at the end. I show you the seven steps, and not one of them costs you a dime more than the chops. Two inches thick, 250 to 275 at the grate, off the smoke at 135, off the fire at 145, five minutes of rest. I also tell you about the number the USDA changed back in 2011 that almost nobody heard about, and I admit I spent years cooking pork 15 degrees past done and blaming the hog for it. At the end I cut one of the four chops off my pit open on the board so you can see the crisp fat edge, the smoke ring and that blush of pink in the middle. If you've given up on pork chops because they always come out dry, start here this weekend. CHAPTERS: 00:00 – Four Chops On The Pit 01:12 – The Old Texas Way 02:52 – Why Grills Ruin Chops 04:10 – The Whole Method 05:02 – Step 1: Buy Them Thick 06:46 – What The Counter Knows 08:18 – Reading The Package Label 08:55 – Step 2: Score The Fat 10:10 – Step 3: Salt Early 11:54 – Coarse Pepper, No Sugar 12:22 – Step 4: Building The Fire 13:52 – Oak And Thin Blue Smoke 15:38 – Step 5: The 145 Number 16:59 – Measuring It Right 18:20 – Step 6: The Hard Finish 19:51 – When Something Goes Wrong 21:02 – Step 7: Rest And Slice 21:59 – What I Got Wrong 23:05 – Being Fair To Grills 24:06 – Cutting One Open 25:15 – Leftovers Done Right 26:14 – The Whole Method Again 27:14 – Why The Hog Changed 28:33 – Walter's Thumb Press 29:13 – Your Homework This Week 30:02 – Next Up And Books #PorkChops #TexasBBQ #Pitmaster #SmokedPorkChops #PostOak #OffsetSmoker #SaltAndPepper #BBQTips #LowAndSlow #CheapCuts