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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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5 minutes ago, nasars said:

Look delicious, how long was the smoke time?

Thanks! The bigger chop took just about 40 minutes of smoke time to get to 120 and the smaller one was pretty much the same at 35 minutes.

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