Dustin Dorsey
TVWBB Hall of Fame
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!

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!
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