Lunch: Pork Steak

Recipe by Daniel Vaughn When Snow's BBQ in Lexington was named best barbecue in Texas by Texas Monthly magazine in June 2008, Tootsie Tomanetz became an instant star in the barbecue world. It's odd that her significant skill as a pitmaster was "discovere

Ingredients

Boston butt sliced into steaks 2 to 3 inches thick
Equal parts coarsely ground pepper and table salt.
Mop the meat a couple of times on either side with a mix of water, butter, onion, Worcestershire sauce, and dry mustard.

Instructions

MEAT: Boston butt sliced into steaks 2 to 3 inches thick
RUB: Equal parts coarsely ground pepper and table salt. Apply rub at least a day before smoking.
WOOD: Texas post oak cooked down to coals.
PIT: Rectangular steel pit with a hinged steel lid.
FIRE: Apply a thin even layer of hot coals onto bottom of cooker. Place meat on the grate after the lid gets warm.
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.
IT'S DONE WHEN: A fork slides in easily
REST THE MEAT: No need
PRO TIP: Mop the meat a couple of times on either side with a mix of water, butter, onion, Worcestershire sauce, and dry mustard.

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