Instead, we recommend aiming for an internal temperature of 130 to 135 degrees Fahrenheit. When in doubt, always back up the reading on your pop-up indicator with a proper meat thermometer.įor a perfectly grilled (and safe) bird, we recommend our Thanksgiving Turkey Grill Guide.īut a well-done steak isn’t going to give you quite as much flavor (and you can kiss that amazing blast of natural juices goodbye).
BEST TRAEGER PORK CHOPS FULL
But those cheap pop-up thermometers don’t give you a full picture in terms of your safe serving temperatures because they aren’t normally designed to reach the innermost part of a large turkey’s thigh or breast. If your turkey came with a pop-up temperature indicator, it’s helpful as a guide. If your turkey has been stuffed, use a thermometer and check the center of your stuffing to make sure you’ve hit that 165-degree mark. The same temperature rule applies to stuffing.
All three areas have to show a reading of 165 degrees Fahrenheit before you’re okay to take the bird off the grill. Place your thermometer in the thickest parts of the bird’s wing, breast, and wing. Smoked pork is a classic barbecue food that is delicious to pair with other comfort staples like creamy mashed potatoes, cornbread stuffing muffins (with apple and pancetta), and homemade macaroni and cheese.Īnd who doesn’t love pork chops with cinnamon spiced apples? No one, that’s who.This safe serving temperature applies to both whole and ground turkey.Ĭheck that your turkey is ready to serve by using a meat thermometer. Serving SuggestionsĪ generous-sized pork chop is practically a meal all on its own! But yes, they are also great as a main with side dishes. Remove from the smoker and allow the pork chops to rest for five minutes before serving. Continue to smoke for another 10 to 15 minutes, until the pork chops reach 142-145☏ in the middle. Close the lid and smoke for 15 minutes.įlip the pork chops over and insert a cooking thermometer probe into the thickest part of the pork chop. Once the smoker reaches 350☏, place the pork chops on the smoker. Get the Complete (Printable) Smoked Pork Chops Recipe Below. Mix the rub seasoning and sprinkle over both sides of the pork chops. If you did not brine them add 1 teaspoon of salt.
BEST TRAEGER PORK CHOPS PRO
Pro Tip: There’s no need to add salt if the pork chops are brined. In a small bowl combine the lemon pepper, thyme, sage, garlic powder, and onion powder. Remove the pork chops from the brine and pat them dry. But you can go with mesquite or pecan wood if you like. Use your favorite wood chips or wood pellets… I used a hickory and cherry wood blend. When ready to cook, preheat the smoker to 350☏. Place the bowl in the refrigerator and brine for at least two hours, but overnight is better.
BEST TRAEGER PORK CHOPS ZIP
Zip the bag closed and place it in a bowl in case of leakage. Shake the bag around to dissolve the salt. To make the brine, first place the salt and hot tap water in a large zip bag. Spices – Lemon pepper, dried thyme, ground sage, garlic powder, onion powder.Use this easy brine and smoking method to create the most amazing bone-in or boneless pork chops ever! Ingredients You Need Delicious smoked pork chops served with your favorite hearty comfort food sides. In only about 30 minutes they are ready to serve. We soak our pork chops in a simple apple cider brine for several hours to get the meat perfectly tenderized, then season and cook on a Traeger smoker. It’s a great protein to infuse with seasonings because it takes on the flavors and aromatic ingredients. A thick cut of pork is super meaty and savory, but with a slightly sweeter taste than beef or other types of meat. Smoky, juicy, and tender chops are just about the most satisfying main dish there is. The Best Smoked Pork Chops Recipe – A simple yet flavorful brine is the key to smoking pork chops (bone-in or boneless) to tender perfection, every single time.
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