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Reverse Sear Home Cut Chops

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    Reverse Sear Home Cut Chops

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ID:	608518 Bought a section of loin roast, portioned it myself, enough for 3 chops, 2” thick. Dry Brined for 2 days, season with a rub I got from Bbq Buddha. Rec Tec at 225, threw ‘em on right outta the fridge. Threw on warp 10 gasser for a couple minutes. Interesting thing, they had a bacon flavor. This is the second time I’ve experienced this on the pellet grill. I’ve read that gas smokers can do this to pork, but wasn’t expecting it from pellets.
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    #2
    What temp were they when you pulled from the RecTec?

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      #3
      Raised on pork and that stuff never gets old. Had some small thin chops today. Beautiful pics!!!!

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        #4
        Originally posted by DavidNorcross View Post
        What temp were they when you pulled from the RecTec?
        About 115. Wasn’t bad flavor, just never saw anything on the flavor profile when researching pellet smokers

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        • Troutman
          Troutman commented
          Editing a comment
          You only cooked pork chops to 115* IT ??

        • McEDaddy
          McEDaddy commented
          Editing a comment
          Should clarify, put them on direct flame at 115 until 140 degrees

        #5
        Originally posted by Jerod Broussard View Post
        Raised on pork and that stuff never gets old. Had some small thin chops today. Beautiful pics!!!!
        Thanks

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          #6
          Not a bad idea cutting your own. Good way to get the nice thick chops. I'll have to remember that. I want to try SV on some nice thick ones.

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            #7
            Nicely done.

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              #8
              Very nice!

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                #9
                Love a good chop especially a reverse sear one! Looks fantastic from here!

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                  #10
                  We did them SV then sear with similar results a couple of nights ago. Buying the whole loin and cutting up yourself is the way to go, much less expensive and you get what you want as far as thickness.

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                    #11
                    The bacon flavor could have been the amount of time you brined them. I usually only do a couple/three hours for pork chops (if that). They sure look great!

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                      #12
                      Very nice looking chops.

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