Reverse Sear Home Cut Chops

[McEDaddy]

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.

[DavidNorcross]

What temp were they when you pulled from the RecTec?

[Jerod Broussard]

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

[McEDaddy]

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

[Troutman]

You only cooked pork chops to 115* IT ??

[McEDaddy]

Should clarify, put them on direct flame at 115 until 140 degrees

[McEDaddy]

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

Thanks

[treesmacker]

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.

[RonB]

Nicely done.

[HawkerXP]

Very nice!

[Frozen Smoke]

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

[CaptainMike]

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.

[EdF]

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!

[klflowers]

Very nice looking chops.