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3/4 inch Pork Steaks, dry brined for 3 hours. Applied home made rub and let stand till glossy.
Put on 240 degree smoker for 1.75 hrs. Used Mesquite. Finish Temp 180.
Served with smoked Sweet Potato.
Attachment 380226Attachment 380227
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Nice cook, my father used to cook pork steaks using a similar method. He rubbed with Bad Byrons Butt Rub and then finished with a NC type thin vinegar bbq sauce. Good stuff.
Looks so good, thanks for sharing
Thick cut pork steak 1" or thicker, over charcoal is hard to beat. Slather on your favorite BBQ sauce and it can be money.
Good stuff, almost like eating a bacon steak.
And much cheaper @ $1.99 lb bonelessQuote:
Originally Posted by warhawk
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