Smoke Day Pork Steak

[Dustin Dorsey]

I cooked some pork steaks for Weber Smoke Day on the WSM using direct heat.

I cut these off a pork butt and used the part with a bone for sausage rather than trying to fuss with a meat saw.

Seasoned with Salt and Pepper.

Fired up the WSM with some lump and took out the water pan.

Cooking and basting with a mop sauce every 15 minutes after the initial hour.

After the cook.

Sliced up.

Some Cheddar Hot Gut sausages I made a few weeks ago.

This was delicious and I'll definitely do it again. Thanks for looking!

 

[Jan M.]

Looks absolutely delicious!

 

[Bob Bailey]

I cooked some pork steaks for Weber Smoke Day on the WSM using direct heat.

I cut these off a pork butt and used the part with a bone for sausage rather than trying to fuss with a meat saw.

Seasoned with Salt and Pepper.

Fired up the WSM with some lump and took out the water pan.

Cooking and basting with a mop sauce every 15 minutes after the initial hour.

After the cook.

Sliced up.

Some Cheddar Hot Gut sausages I made a few weeks ago.

This was delicious and I'll definitely do it again. Thanks for looking!

Nice looking groceries there Dustin!

I cut steaks out of the money muscle end too. Just the wife and I now so smoking a whole shoulder leaves too much leftover pulled pork. After 2 or 3 steaks, what's left makes for a much more manageable cook. Otherwise, it's sausage, ground pork or Carnitas.