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We’re taking Snake River Farms' unique Pork Porterhouse and bathing it in a sweet and savory overnight brine. From there, pat dry and season with our Big Game Rub, then give it a sear in Traeger’s signature wood-fired flavor.
10 Cup water
4 Tablespoon Kosher salt
2 Tablespoon Brown sugar
4 black peppercorn
2 fresh thyme sprigs
1 Sprig fresh rosemary
2 Bay leaves
1 2-inch piece orange peel
4 9 oz Kurobuta pork porterhouse steaks
Traeger Pork & Poultry Rub
10 Cup water
4 Tablespoon Kosher salt
2 Tablespoon Brown sugar
4 black peppercorn
2 fresh thyme sprigs
1 Sprig fresh rosemary
2 Bay leaves
1 2-inch piece orange peel
4 9 oz Kurobuta pork porterhouse steaks
: 425 ˚F
As Needed Traeger Pork & Poultry Rub
: 425 ˚F
: 140 ˚F