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