Thick cut pork chops on PBC

[bbq_esq]

Wegmans had a good sale on some bone in center cut chops. Normally I'm pretty picky about pork chops but these are about 1.5 to 2" thick, which I rarely see at a grocery store, so I had to bite.

I'm entertaining the best way to cook these on the pit barrel. I'm thinking at this thickness I can let it do its thing get some color on the outside and hopefully still end up with a medium rare middle.

I'm deciding between just letting them come up to temperature on the PBC or pull a few degrees early and give them a sear on the grillgrates or cast iron griddle.

I just got Kosmos honey chipotle rub and an apple chipotle sauce, so I think either of those might go great with it.

Appreciate any input.

[Jerod Broussard]

I'd go as low as you can and reverse sear. I like to sous vide mine also.

[texastweeter]

Wet brine, the rub with a bit more salt and so.e sugar. Sear in a skillet, then ito the cooker pan and all to get some smoke.

[fzxdoc]

Wet brine them for a few hours. Dry and add a nice rub. Put them on the grate. You won't need a lot of coals. Reverse searing at about 250° to 275° pit temp or so won't take long depending of course on the thickness of the chops.

If you're only going to give them a light sear, take them off at about 125° and sear them up to 135° so carryover gets them to 140° or so. If you want them more rare than that and a harder sear, adjust temps downward as needed.

If you do use rub, then the searing surface should be around 500° so you can get a moderately good sear but not burn the rub.

That's how I do them whenever I use the PBC for pork chops, but as Jerod Broussard says, it's tough to beat a sous vide then sear combo, at least my family thinks so.

Kathryn

[bbq_esq]

I'd go as low as you can and reverse sear. I like to sous vide mine also.

That's how I normally go for chops or tenderloin. Sous vide then sear. Just wanted to try and get some smoke into these bad boys

[Jerod Broussard]

My issue is the toughness of pork compared to other proteins, hence the sous vide on thick pork chops and tri-tip.

[bbq_esq]

Wet brine them for a few hours. Dry and add a nice rub. Put them on the grate. You won't need a lot of coals. Reverse searing at about 250° to 275° pit temp or so won't take long depending of course on the thickness of the chops.

If you're only going to give them a light sear, take them off at about 125° and sear them up to 135° so carryover gets them to 140° or so. If you want them more rare than that and a harder sear, adjust temps downward as needed.

If you do use rub, then the searing surface should be around 500° so you can get a moderately good sear but not burn the rub.

That's how I do them whenever I use the PBC for pork chops, but as Jerod Broussard says, it's tough to beat a sous vide then sear combo, at least my family thinks so.

Kathryn

Sous vide is my usual method for leaner pork, I don't think there's any other way that comes close for tenderloin. Sous vide, sear, mustard, cider vinegar and shallot pan sauce, butter, always a hit.
​​
​I think I'll follow this method. I might end up going for less of a sear to try and avoid drying out too much.

Either way, will post my results!

[bbq_esq]

Ended up getting dinner started too late so didn't go with the PBC. Went with sous vide then grill. No pics. Pretty good, nothing special. Did not satisfy my hog craving though. Ribs on the weekend menu for sure.