Pork steak, Snow's BBQ style on the WSM

[Terry Helms]

Never been to Snow's BBQ in Lexington, TX but it's on my bucket list. Anyway, they do a pork steak there that I wanted to try and make. It's a pork butt sliced into 3" thick steaks and then cooked direct at around 300ish degrees for six hours. It's mopped with a mixture of water, Worcestershire, butter, caramelized sweet onions and a touch of dry mustard powder. I flipped and basted every hour on the hour. I used Fogo lump and post oak chunks. It came out really good. Thanks for looking.

Seasoned with salt and pepper and in the fridge overnight.



Put them on the WSM, direct heat at 7 this morning.



The mop.



300 degrees using the DigiQII and Fogo lump.



After 3 hours



After 5 hours.



Sliced.



Plated

 

[Dwain Pannell]

Good lookin cookin!

 

[WB Zipf]

That is a thing of beauty, I love the crust and the smoke ring you got going on there!

 

[Cliff Bartlett]

Very cool. That looks terrific! Might give that a try.

 

[Mark Barton]

Looks fantastic! I'm going to have to put that on my list of things to try. Just out of curiosity, what was the final internal temp of the meat?

 

[Dustin Dorsey]

Looks great. Awesome idea!

 

[Don Huddy]

Been to Snows many a Saturday morning and Snows has awesome Pork Steaks and more.. Yours looks just as tasty to me and I think Tootsie would be proud of your cook

 

[JRAiona]

That looks incredible. I'll be adding that to my list.

 

[Cee El]

Super inspiring cook. I gotta find me a butcher ASAP

 

[Kevin L (NKY)]

Interesting cook I like the crust on the finished product and the way it is still juicy inside great plate shot too.

 

[Barb D]

Excellent cook, nice crust and smoke ring.

 

[Rich Dahl]

PBs are so cheap right now $.89 a pound here that will definitely be on the to do list. Really looks good, nice cook.

 

[MickHLR]

Terry, that looks awesome! I've been to Snow's several Saturday mornings...and have eaten brisket for breakfast a few times there. And, I've seen people eating these things. Aaron Franklin says he goes there for the chicken. But, for me...I always get the brisket. Tootsie's brisket is a thing of beauty...and when it comes to pork or beef, well I gotta choose beef. I just can't help myself. But, I do think I want to try this myself.

 

[Nate Frost]

The pork steaks look great! Nice cook.

 

[Terry Helms]

Looks fantastic! I'm going to have to put that on my list of things to try. Just out of curiosity, what was the final internal temp of the meat?

It was all over the place Mark... anywhere from 194 to 212 depending on where you probed. I basically pulled it when it was fork tender.

 

[Rusty Breaux]

Looks like something else i have to try now. Great looking cook.

rb

 

[Dustin Dorsey]

Daniel Vaughn over at TMBBQ just posted an article on Tootsie's pork steaks. It's definitely something I wanna try. I've been to Snow's and it was really good. Tootsie gave us a tour of the pits. She's very nice. Definitely my favorite Texas Pitmaster.

 

[Don Huddy]

Here are a couple of shots from one of my very first visits to Snows... specifically their Pork Steaks

[/url]015 by Birdman BBQ, on Flickr[/IMG]

[/url]014 by Birdman BBQ, on Flickr[/IMG]
and then one of Tootsie working the Pit

[/url]019 by Birdman BBQ, on Flickr[/IMG]