I have my butcher cut pork butt into steaks and treat them the same way I do pork ribs. I generally smoke at about 275* with apple or cherry wood until about 190*. I sauce them with a glaze, let them ride for 20 minutes or so and serve. It's a delicious alternative to pulled pork !!
I never thought of that... doh! I've smoked lots of bone-in loin chops, for a short while, then grilled them. Any idea how long it took to get them to temperature?
My butcher/local grocery has them on sale occasionally, I can get them 1â€+ thick. I smoke them on my WSM low & slow. I dry brine and us Meatheads Memphis Dust. Turn out awesome!
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