#PELLET SMOKER PORK CHOPS HOW TO#

Probe the meat as you're searing it to avoid overcooking it (instructions below). Deep dark sear marks are nice for appearance, but looks are not worth sacrificing tenderness. It seems this can make a big difference in tenderness of the final product. If you slice the loin within 5 minutes of removing it from the smoker, a lot of juices will bleed out and be wasted. Rest the meat 15–30 minutes before slicing it to retain more of the juices.Do not overcook the meat. Overcooked lean meat becomes chalky dry really fast, so it's critical to carefully watch the meat and follow the methods I explain below.If injecting the meat, follow the instructions on the package immediately before seasoning the meat. If using Kosher salt, use 1/2 teaspoon per pound of meat if using table salt, use 1/4 teaspoon per pound. To dry brine, sprinkle the entire roast with salt for at least several hours or overnight. Fat equals flavor and tenderness, so choose pieces with the most marbling.

The marbling, streaks of fat running through the meat, vary from one animal to another. Here are my five tips for making this recipe a success on your first try:

#PELLET SMOKER PORK CHOPS HOW TO#

When cooking pork loin, your primary objective is to get it up to a safe eating temperature without overcooking it. Pit Boss Pellet Smoker: How to Smoke Thick Pork ChopsThis is a Easy Step by Step Video on Pit Boss Pellet Smoker: How to Smoke Thick Pork ChopsFOLLOW ME:Inst. Conventional pork loin you buy at the supermarkets is usually very lean, which makes the meat more difficult to cook to a safe temperature without drying it out. There are a lot of variables when cooking outdoors, including the quality of the meat you choose.

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Pellet smoker pork chops