Pork Steaks

Disclosure: This post was sponsored by Head Country Bar-B-Q, but all words and opinions are my own.

When I am on my BBQ road trips, I run across pork steaks occasionally. The steaks come from the shoulder/butt of the pig. You should be able to get your local grocery store or butcher to slice the pork shoulder into 1-1 1/2" sections. Pork shoulder is a very forgiving cut of meat with the amount of fat it has. It is very hard to dry it out. I prefer pork steaks over pork chops because of this. The extra fat also gives it a nice flavor. You can cook the steaks direct or indirect. I love the taste of it being cooked direct, but the temperatures are much higher this way. What I found best was to cook it a couple of hours directly on a grill and finish it off in an offset smoker.

Ingredients:
Head Country Championship Seasoning, Original
Head Country Bar-B-Q Sauce, Original
Pork butt sliced into steaks
Apple cider vinegar
Water

Instructions:
1. Preheat your smoker to your desire temperature. Anywhere between 225-275F should be fine.

2. Make sure the meat is dry. Apply the rub liberally to all sides.

3. Put the pork steaks in the smoker.

4. In a bowl, mix 1 part BBQ sauce, 1 part apple cider vinegar, and 1 part water. I made about a cup and a half of it so a 1/2 of a cup of each. This is your "mop" sauce.

5. Flip the meat every hour throughout the process.

6. After a few hours or once the internal temperature hits about 160F, brush/mop the steaks ever so often.

7. Remove the steaks once the internal temperature of the pork steaks is about 200F.

8. Let them rest for about 30 minutes.

9. Enjoy.

Until next time, happy smoking...