Did an order with wild fork foods and got a pair of these pork coppa steaks. Personally never cooked this before. Was planning on smoking at 225 or so and then finishing with a sear but it just dawned on me that being part of the butt it might required a higher internal to be done. If i hadnt randomly thought about it I probably would have treated it like a chop. Any recommendations?
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Last edited by grantgallagher; June 3, 2022, 10:26 AM. -
My family grills sliced pork butt steaks quite often. Keep in mind you're not going for a pull apart result. Just something done enough to slice and consume. Never seen a temp taken. -
I do these often. I like them St. Louis style. Rub them up with your favorite pork rub, then grill hot and fast to 160 with a bbq sauce glaze at the end.Comment
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I do them sous vide 12hr at 135º, then sear on grill grates.
Here's my post on SUWYC Spring 2022.
https://pitmaster.amazingribs.com/fo...18#post1196418
The method comes from here:
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Those are pretty thick! But yes I would still do them St. Louis style. Sure you can do them low and slow too though. After all it’s still just a pork butt.
Now I need to go buy some pork steak! 🙄🤣🤦Comment
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