Rubbery Chops

Discussion in 'Pork' started by racer47, Jun 4, 2014.

  1. I have a Traeger smoker and 2 times now I have tried smoking pork chops and both time they have been rubbery. They were fairly thin.

    What is a recommended meat temp for doneness?

  2. dougmays

    dougmays Limited Mod Group Lead

    You probablly need some direct heat/fire to char the outsides and give them a hardiness. I would do a reverse sear where you smoke the pork chop till about 110-120 internal temp and then throw on a hot grill to sear and finish both sides.

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