Good morning. I'm looking for input, advice / tips on how to get a 3" bone-in pork chops with very tender meat yet nicely seared crust. Ive been cooking these at 230 to approx 130 degrees internal, then searing outside to 150 internal. Is there a way to get pork butt tender chops, almost falling off the bone? Any advice greatly appreciated. Using 22'' Weber Performer with Slow N Sear insert and water in barrier trough. No problem with the taste. I have them seasoned really nice. Thanks in advance.
My family loves my wet brined/reverse seared pork chops. When I got the Joule, I thought they would be even better--no brining, simple sear after a leisurely
My thoughts exactly. I don't ever go over 140* with pork, in fact I pull it at 135ish and let it drift up to that mark on the cutting board. Tender as a baby's bottom. Love big, thick chops like the one in your pic above.
You can have fall off the bone overcooked and fall off the bone tender. I've had many pork butts that were overcooked and the meat mushy (fall off the bone). Personally, I would dry brine your 3" chops for about 4-5 hours, then season (no salt) and either front sear or reverse sear. I don't SV (where is the fun in that??). You could always brown your chops and put them in a crock pot for cooking. You'll get fall off the bone texture.
Yes, I know exactly what you are referring to. Just like ribs that break in half when you lift them, that's overdone in my book. Id prefer tender yet not falling off the bone. I should've been more specific. Sorry for the confusion.
I did these chops last week. I just hit them with an all purpose bbq rub about an hour before cooking. Smoked at 250 on the pellet smoker until IT of 145. That’s it. Sauce on the side. Very juicy and tender. Just delicious.
Last edited by Jfrosty27; November 11, 2020, 01:40 PM.
Yeah, beer--PBR, coconut oil,
I started using coconut oil almost tasteless.
What a good idea. Should have thought of that myself. beer and oil injection.
John "JR"
Minnesota/ United States of America
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This channel is now supposed to be restricted to "Recipes Only." There is a Read This First post at the top of the channel which explains in detail what to do. Questions about technique, etc., liked this one, are supposed to go here. I think this thread should be re-directed.
Work in progress. We don't have all the separate channels for beef, pork, baking, Mexican, etc in the Food Discussion section. I'm working with Mh on how best to address this.
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