Reverse Seared Pork Chop
Ingredients
Pine Street Market Bone-In Herb Brined Pork Chop
Fire & Smoke BBQ Co. Six Corners
Cook
Pine Street Market does all the heavy lifting by sealing this chop in the bag with the herb brine. We simply coated it with Six Corners, then tossed it on the Traeger, running at 225°, until the IT hit 125°.
While it was smoking, we fired up the Weber Kettle with some Springbok Braii lump charcoal for the sear portion.
After a short rest, we hard seared the chop, flipping almost continuously, until the IT hit ~138°. Man, the fat got charred, and crispy, and GOOD!
Tools
Grill: Traeger Grills
Grill: Weber Kettle
Charcoal: Springbok Braii Lump
Board: The Bull’s Black Olive
Knife: Messermeister Custom 8” Chef’s Knife
Thermometer: Thermoworks Thermapen ONE and MEATER MEATER+
