Smoked with a mix of hickory and cherry to an internal temperature of 125F and then seared over charcoal. Final temp came out a bit higher than I would have liked at 149F, but it was still pretty damn delicious. I have one more almost identical in the freezer that I am going to sear first and then finish in the oven, as I think they are just a tad too thin for a proper reverse sear.
by TopDogBBQ
8 Comments
That looks good 👍
Way over done for me
I did similar yesterday. Pork butt steaks to 120 with hickory, cooled to about 100 while I got it up to sear temp, then up to 140 during sear, rose to 150 by the time I was ready to eat. I need to find a place with thicker butt steaks.
Looks good as hell! I read the comments about temp. I personally like my meat well done most of the time but this looks like perfect pork to me. Got my mouth watering.
Not a fan of pork chops at all but I’d happily eat that. Looks excellent and you got a good sear on that. How long was it on the smoker?
Ill never get bored about the pork
I just ate and I wan more
Gorgeous photography, but that pork chop is over cooked my amigo