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Reverse Seared Pork Chops

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I have had some great success reverse searing steaks so I thought I would try some pork chops since I have never done them before. Picked up a couple of thick, bone-in chops for me and the Mrs. and tried it out on the Big Joe II.  I dry brined them for about 12 hours with a little kosher salt and put a home made rub on as I was getting the Big Joe ready. Smoked at 275 with a couple of chunks of cherry wood until the internal temp was 120 then I wrapped them and got the Joe up to 600 degrees. Seared them on the cast iron for just about 2 minutes per side. Needless to say they came out fantastic and my wife is already asking when I can make them again!



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