Pork Steaks my way


 

EricV.

TVWBB Pro
Thick pork steaks, seasoned then smoked with apple wood for 2 hrs., foiled for another 1.5hrs. then sauced via the SNS.
 

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    Thick .JPG
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  • Foiled.JPG
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  • Sauced.JPG
    Sauced.JPG
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  • Plated.JPG
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GrantT

TVWBB Fan
Nice...what kind of texture do you get on the steaks cooking them this way? Are they tender, or have that "solid" need a steak knife kinda feel?
 

EricV.

TVWBB Pro
These still had a solid texture, could cut with a fork, they were around 185-190 degrees when I pulled them. I had to be a little careful handling them for the plated shot as they were almost ready to fall apart. You can also smoke them similar to ribs using a form of the 3-2-1 method. Probably 2 hours of smoke, 1 hour per side, then wrap for 1-2 hours & then back on the grill for a few minutes.
 

Jim Lampe

TVWBB 1-Star Olympian
Very Nice Eric! This is the approach I like when time isn't a factor. Tastes like Porkcandy
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