bone in chops

[SecondHandSmoker]

Yummy!
Looks like you're gonna have a happy tummy.

 

[chopsaw]

Nice ,,, be watching for the finish .

 

[newsmokerky]

Turned out very good. Wife gave it thumbs up. Sort of winged it on reverse sear. When chops hit 135 IT, I pulled and covered. Got skillet very hot. Put chops in and added half stick of butter. Moved chops around to let butter in. After 60 seconds, flipped chops and spooned butter for about another 45 seconds. Plated and ate. Very tasty.

 

[SecondHandSmoker]

Excellent looking chops.

 

[chopsaw]

Plated and ate. Very tasty.

I guess it was ,,, I knew you had it under control last night . Nice job bud !

 

[newsmokerky]

Observations/questions. This is the first item I have smoked where my meat probe was too large to completely insert into the meat(let's stay classy here, lol). I used the maverick because the probe is smaller. There was about 1.5" of probe exposed outside the chop. About 45 minutes in, it was reading 138, and I knew that couldn't be correct, so I just let it go. I did turn heat down from 225 to 200, but about 20 minutes later, the temp was reading around 118. Is that normal as the fat/brine breaks down? Should I get another therm with smaller probes? My wife is pretty picky, so this was a success. Chops were moist and very tasty.

 

[HalfSmoked]

Nice job on those chops nice looking plate too.

Warren

 

[newsmokerky]

I guess it was ,,, I knew you had it under control last night . Nice job bud !

Thanks for your suggestions/help. Turned out great!

 

[chilerelleno]

A fine looking finale, your butter seared chops sound and look delicious!
Like!

The maverick meat probe should work just fine with just the first half inch inserted into the meat.
Its temperature-sensitive semiconductor is in the very tip of the probe.
Have you checked it's accuracy in both boiling and ice water?

 

[newsmokerky]

A fine looking finale, your butter seared chops sound and look delicious!
Like!

The maverick meat probe should work just fine with just the first half inch inserted into the meat.
Its temperature-sensitive semiconductor is in the very tip of the probe.
Have you checked it's accuracy in both boiling and ice water?

Yes, I've checked it and my probes in both. Odd for the temp to jump like it did in the chop? First time for smoking chops for me, so didn't really know what to expect, but I did know that it couldn't be that hot, that soon.