Being a lifelong St. Louisan, pork steaks (pork shoulder steaks) and the 4th of July are traditional. I slow smoked one inch thick steaks from Costco on my on Traeger pellet grill after dry brining for two hours and rubbing with Memphis Dust. As I smoked them I started thinking myself into a circle. Do I smoke to about 200 degrees F like I do for a whole butt so the collagen melts or a lower temperature so they don’t dry out?
I went to 160 degrees F because they were probe tender and looking a little "dry". I could have used a mop or a spritz of apple juice but it was close to dinner time. They were moist and had a good bite but wonder what my fellow grill masters suggest?
Many thanks! Happy 4th!!
I went to 160 degrees F because they were probe tender and looking a little "dry". I could have used a mop or a spritz of apple juice but it was close to dinner time. They were moist and had a good bite but wonder what my fellow grill masters suggest?
Many thanks! Happy 4th!!
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