Pork Steak

1. 1

   MEAT: Boston butt sliced into steaks 2 to 3 inches thick

2. 2

   RUB: Equal parts coarsely ground pepper and table salt. Apply rub at least a day before smoking.

3. 3

   WOOD: Texas post oak cooked down to coals.

4. 4

   PIT: Rectangular steel pit with a hinged steel lid.

5. 5

   FIRE: Apply a thin even layer of hot coals onto bottom of cooker. Place meat on the grate after the lid gets warm.

6. 6

   TIME: Cook the steaks over direct heat for about 6 hours. To hold the meat just let the fire die down after the 6-hour cooking time.

7. 7

   IT'S DONE WHEN: A fork slides in easily

8. 8

   REST THE MEAT: No need

9. 9

   PRO TIP: Mop the meat a couple of times on either side with a mix of water, butter, onion, Worcestershire sauce, and dry mustard.

No additional tips available.