Reverse Seared Pork Chop Help

[mnfred]

We are having a get together and I thought it might be fun to try Reverse Searing them.  I was going to brine them first to help with the moisture issue.  My biggest concern is what temps to shoot for in the smoker before searing them to a final tempurature of what?  I find the knowledge base here is the greatest so all input will be appreciated.  You guys are great.

 

[daveomak]

Fred, morning.....   I like my chops cooked to about 145-150....    Try this...  Have the smoker and smoke going at about 130 deg.... Place the chops in there for about 2 hours... This should bring the IT up around 120 with no moisture loss.... Then finish on the grill at 600 or so for a nice sear for about 1 min a side...  The times will vary depending on the thickness of the chops etc....    

I just did a Rib Eye steak.... 1 hour cold smoke, (no heat using Pitmaster's Choice Pellets w/pinch of mesquite)..  then 2.5 min a side at 600....  Nice light smoke with a perfect hint of mesquite in the finished steak.... It could have used more smoke flavor is why I suggested the 2 hours....   Although, smoke flavor is totally subjective also....  If you have extra chops, vary the times and force yourself to do a taste test...  I'll volunteer for the taste test if you need help....    Dave  

 

[mnfred]

Dave, Thank you for the response.  I will follow your advice and try to let you know how it turns out. :)