advice on cooking time and temp for 1 1/2" thick pork loin chops

Discussion in 'Pork' started by donjeddo, Jun 16, 2013.

  1. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    These are classic candidates for the Reverse Sear. Brine them then Smoke at 180*-200*F until the Internal Temp reaches 100*F ( 30-60 minutes) then slap them on the Grill, hot as it will go, to brown the outside, 2 minutes per side +/- and get the IT to 135*F (slightly Pink) but no higher than 140*F (no Pink) . Take them off and rest tented with foil 10-15 minutes and serve...JJ
     
    Last edited: Jun 16, 2013
  2. Thanks for the info. But I didn't brine them. I cut them 1 1/2" thick and applied a basic pork rub last night. Can you help me with what is best to do now. This is my very first try with my new Masterbuilt Smoker. I have already put the foil fix in place for the chip pan. And I'm prepared to moniter the smoker temp with a oven thermometer. I have an inexpensive remote meat thermometer. So any help I can get for these chops will be great.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That's fine. You can brine next time...So...Set your MES to 200*F. When you get to temp add a small handfull (1/4C) chips to the Chip Pan. Smoke at 200*F until the Internal Temp of the thickest Chop reaches 100*F ( 30-60 minutes). Measure from the side with the remote therm probe stuck in the thickest part with the tip about 1" from the Bone. When they get to 100*F, slap the chops on the Grill, hot as it will go, to brown the outside. Grill 2 minutes per side, turning until you get the IT to 135*F (slightly Pink) but no higher than 140*F (no Pink) . Take them off and rest tented with foil 10-15 minutes and serve with warm BBQ...JJ
     

Share This Page