Smoked this thick-cut pork chop on my offset at 250–275° with pecan until it hit 140° internal.
Pulled and rested briefly while I brought the Weber up hot for the sear.
Finished direct over the coals to 145° internal, rested 10 minutes, then brushed lightly with a mustard-based sauce while it was still warm.
Juicy all the way through with just a little char on the outside.
Would probably push the sear slightly harder next time for a bit more crust.
BiskitRocks
Nice looking. Similar to what I do other than the sauce at end. I just use spg and mesquite wood.
Enjoy
blowne30m3
Amazing, looks just like the one you did a month ago.
oalfonso
Masterpieces
GentlemanRover
When’s lunch?!
raspberryfrosting
I’m jealous of everyone who gets to shop at HEB. Can’t find any thick pork chops worth shit where I live at.
LightsSoundAction
Gawd. Damn.
scrandis
I rarely eat pork, but I would devour that in seconds
Top-Act-2370
Damn your making me hungry
useless_modern_god
Gazing into my soul
JimmyDeanyy
Yess sir as good as a steak sometimes
Good-Bus7920
Even a simple pork chop from him is better than mine.
the__party__man
BIIIIIIIG DAWWWWWG!!!
Hotshot081
Thick cut smoked chops are one of my favorites! That reverse sear really does them justice.
DoomTank
My man🔥🔥🔥
BlueLightBandit
Hands down one of my favorite cuts to smoke, but always gotta go bone in. Looks great.
catsgomoo
Man, chops with a mustard sauce sound so freaking good
SmoesKnows
Hello fellow Texan
blacksolocup
Excellent. Do you have a tiktok?
Powerful_Concert9474
Hoss, you’re doing great with the meats. You have that dialed in.
Have you thought about making your own sauces and spices?
The first time I actually looked at the ingredients on the bottle of my store bought sauces and spices I was like “you know what, half this shit doesnt even belong here. I’ll make my own”
20 Comments
Smoked this thick-cut pork chop on my offset at 250–275° with pecan until it hit 140° internal.
Pulled and rested briefly while I brought the Weber up hot for the sear.
Finished direct over the coals to 145° internal, rested 10 minutes, then brushed lightly with a mustard-based sauce while it was still warm.
Juicy all the way through with just a little char on the outside.
Would probably push the sear slightly harder next time for a bit more crust.
Nice looking. Similar to what I do other than the sauce at end. I just use spg and mesquite wood.
Enjoy
Amazing, looks just like the one you did a month ago.
Masterpieces
When’s lunch?!
I’m jealous of everyone who gets to shop at HEB. Can’t find any thick pork chops worth shit where I live at.
Gawd. Damn.
I rarely eat pork, but I would devour that in seconds
Damn your making me hungry
Gazing into my soul
Yess sir as good as a steak sometimes
Even a simple pork chop from him is better than mine.
BIIIIIIIG DAWWWWWG!!!
Thick cut smoked chops are one of my favorites! That reverse sear really does them justice.
My man🔥🔥🔥
Hands down one of my favorite cuts to smoke, but always gotta go bone in. Looks great.
Man, chops with a mustard sauce sound so freaking good
Hello fellow Texan
Excellent. Do you have a tiktok?
Hoss, you’re doing great with the meats. You have that dialed in.
Have you thought about making your own sauces and spices?
The first time I actually looked at the ingredients on the bottle of my store bought sauces and spices I was like “you know what, half this shit doesnt even belong here. I’ll make my own”
I haven’t looked back once.