Traeger pork chops reverse sear how to#
Traeger pork chops reverse sear full#
Traeger pork chops reverse sear plus#

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Traeger pork chops reverse sear how to#

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Traeger pork chops reverse sear plus#

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Traeger pork chops reverse sear full#

They're full of flavor and incredibly tender. I really enjoyed making these, and I LOVE how they taste. Continue cooking until the internal temperature of your pork hits 145 degrees. Place the sensor for your smoke in one of the chops, and when the internal temp comes up to 130, flip them. This is where having a good temperature monitor is crucial. When the smoker is up to temp, place a tablespoon of butter in the skillet, and then add your chops.

While you're waiting for the smoker to come up to temp tent your meat with foil. If you're going to sear the pork in a cast iron skillet, put that in the smoker at this time as well. When they hit 110, pull them, and adjust your smoker to cook at 450+ degrees. I used my Thermoworks Smoke to monitor the temps, and my Thermapen to spot check temps. Let them smoke at 225 degrees until the internal temperature is 110 degrees. When the smoker is up to temp place the pork chops in the smoker. Set up your smoker to smoke at 225 degrees using indirect heat. Pat them dry with a paper towel and then season both sides with the same rub you used in the brine. When you're ready to prepare smoked pork chops remove them from the brine, and place them on a grilling rack. Place the bag in the refrigerator and brine for one to two hours. I also really like using Caribeque's AP rubĬombine all of the ingredients in a ziplock, and then add the meat.

2 tbsp bbq rub - I used my pork and poultry rub here - If your rub is high in salt, you don't need to add the 2 tbsp of kosher salt.

The brine requires just a few simple ingredients. They sit in a brine for one to two hours and then smoke for another hour or so. One of the reasons I really enjoy making these is because they don't take all day to prepare. The porterhouse cut is closer to an inch thick. I like the porterhouse cut if I can find it, but any thick (¾+ inches) bone-in cut will work fine. One of the keys to this recipe is making sure you pick out the right chops. Keep reading to learn more about my process, and the simple recipe.Īfter a simple brine bath, a little seasoning, and a kiss of smoke, these will be some of the best chops you've ever tried. If you've ever had a bite of juicy and tender pork, you know how good it can be. In this post I'm going to share my favorite way to prepare smoked pork chops. Sometimes they're really tasty, other times they're too dry and bland.