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Rubbery Chops

post #1 of 2
Thread Starter 

I have a Traeger smoker and 2 times now I have tried smoking pork chops and both time they have been rubbery. They were fairly thin.


What is a recommended meat temp for doneness?



post #2 of 2

You probablly need some direct heat/fire to char the outsides and give them a hardiness. I would do a reverse sear where you smoke the pork chop till about 110-120 internal temp and then throw on a hot grill to sear and finish both sides.

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