You got three ideas, but there is also reverse sear on a Traeger Timberline 850 pellet grill. x_90day_35491_Jubbq's post looks amazing, along with the CandySueQ's post. I would pair them all with PBR, by far.
Last edited by bbqLuv; January 24, 2022, 11:05 AM.
Alrighty, looks like I'm going to try to cook these chops tomorrow, and my game plan is based mostly around CandySueQ 's suggestion for the temperatures, and listening to the several suggestions of letting the Berkshire pork keep the spotlight flavorwise, so only minimal seasoning, no marinades.
Going to dry brine in the morning and then going to put on only pepper, a bit more salt, and a dash of garlic powder before they go in the vertical p-smoker at 225F/107C until IT reaches 120F/49C, then finish on ripping hot GrillGrates on the gasser and aim for a final T of 140-145F/60-63C.
I gather that these >1.5 in/4 cm thick chops will take an hour or maybe a little more to get to 120F/49C? Probably a pretty short cook all in all... I'll let y'all know how it goes
These pork chops were fantastic! I took to heart the words of Uncle Bob about letting the pork flavor shine in these Berkshire chops, and @CandySueQ's approach of smoking low n slow to 120ish F/50ish C, then searing (in my case on GrillGrates at my Weber Spirit 3's warp 10, about 600F/315C at the surface) with a final IT at 140ish F/60ish C.
Bit of SPG after overnight dry brining, half an hour or so before Go Time.
On the smoker at 225F/107C:
Out of the smoker at IT about 120F/49C. Covered with foil while taters were finishing up, sat about 30 min before going to sear, and T got down to about 100F/38C.
On the GrillGrates for searing.
Meanwhile, I made some twice-baked potatoes. Got a couple of russets baked in the usual way, then scooped out the innards and mixed with some half n half, shredded cheese, butter, chopped green onions, and a mixture of lite sour cream and some Simon & Garfunkel rub. (You will note that I steal only from the best.) Refill the skins and top with heaps of shredded cheese, then back in the oven for another 25 min or so. Added some steamed broccoli and et voila.
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