So I decided to do a St. Louis Pork Steak. In this case, it was 1 1/2" steak cut out of the center of a nice pork butt. I seasoned it with Slap Yo' Mama seasoning and put it on my SMC at 225°. I spritzed it occasionally with 1/2 apple juice and 1/2 bourbon.. At about 2 1/2 hours it hit the stall @ 155°. I thought, "I know what this is. I'll just wait it out." I really wanted 165-170°
Bad idea. An hour later, when it started out of the stall and got to 160° I pulled it and dropped it to a close grill to do a reverse sear. 3 minutes on a side got me what I wanted and I pulled it and took it tot he table. It was beautiful. It was tasty. It was dry.
I now think that for the next time I will pull the steak when it starts to stall and do a reverse sear then and just eat it.
Bad idea. An hour later, when it started out of the stall and got to 160° I pulled it and dropped it to a close grill to do a reverse sear. 3 minutes on a side got me what I wanted and I pulled it and took it tot he table. It was beautiful. It was tasty. It was dry.
I now think that for the next time I will pull the steak when it starts to stall and do a reverse sear then and just eat it.
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