YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
There’s nothing quite like the flavor of Yoder grilled pork chops, especially with a reverse sear in the Yoder Smokers Loaded Wichita offset wood smoker. If you’re not familiar with the reverse sear, it simply involves first cooking the steak at a low temperature before searing it over high heat to create a delicious crust. And it infuses your food with that distinct smoky taste that drives the backyard flavor home. So if you’ve not tried this method, this recipe is a great place to start!
—
Recipe from @Darkside Meats on Instagram
INGREDIENTS
- Thick cut pork chops
- Apple Juice
- Salt & Pepper
- Garlic Salt
INSTRUCTIONS
- Mix the 6 cups apple juice and garlic salt to create a brine.
- Place the pork chops into the brine and hold them for 48 hours.
- Remove the chops from the brine, rinse, and pat dry with a paper towel.
- Preheat your smoker to around 250°F.
- While the smoker is heating up, season the chops with salt and pepper..
- Smoke the chops in the main chamber for about 1hr 45min.
- Once you’ve reached an internal temp of 140°F move them to the firebox.
- Sear in the firebox until a nice crust forms.
- Rest for 10 minutes then slice and serve.
There’s nothing quite like the flavor of Yoder grilled pork chops, especially with a reverse sear in the Yoder Smokers Loaded Wichita offset wood smoker. If you’re not familiar with the reverse sear, it simply involves first cooking the steak at a low temperature before searing it over high heat to create a delicious crust. And it infuses your food with that distinct smoky taste that drives the backyard flavor home. So if you’ve not tried this method, this recipe is a great place to start!
—
Recipe from @Darkside Meats on Instagram
INGREDIENTS
- Thick cut pork chops
- Apple Juice
- Salt & Pepper
- Garlic Salt
INSTRUCTIONS
- Mix the 6 cups apple juice and garlic salt to create a brine.
- Place the pork chops into the brine and hold them for 48 hours.
- Remove the chops from the brine, rinse, and pat dry with a paper towel.
- Preheat your smoker to around 250°F.
- While the smoker is heating up, season the chops with salt and pepper..
- Smoke the chops in the main chamber for about 1hr 45min.
- Once you’ve reached an internal temp of 140°F move them to the firebox.
- Sear in the firebox until a nice crust forms.
- Rest for 10 minutes then slice and serve.
