I have been doing pork chops "my way" for a while now and been pretty happy.
My way was wrong.
Thinking pork needed to touch a minimum 165, I made it a point to go to at least 180 on ALL pork. Apparently that's not the case.
I was curious to know if chops need to be cooked at a lower or higher temp, and if me smoking them at 180 for an hour prior to turning the traeger up to 325 was hurting the chop. Turns out, yes. Yes yes yes. I didn't realize I had to get to 145 and that was it. Tomorrow, I will cook to 150 and then sear and get a good crust going. And then I will feast. I cut my chops and seasoned, into a gallon bag for 12 hours to get a good soak in the rub. Tomorrow we will be eating good.
My way was wrong.
Thinking pork needed to touch a minimum 165, I made it a point to go to at least 180 on ALL pork. Apparently that's not the case.
I was curious to know if chops need to be cooked at a lower or higher temp, and if me smoking them at 180 for an hour prior to turning the traeger up to 325 was hurting the chop. Turns out, yes. Yes yes yes. I didn't realize I had to get to 145 and that was it. Tomorrow, I will cook to 150 and then sear and get a good crust going. And then I will feast. I cut my chops and seasoned, into a gallon bag for 12 hours to get a good soak in the rub. Tomorrow we will be eating good.
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