Searching for 1.5:" - 2" thick Pork Steak Recipe - Low-n-Slow

grillman16

At one time several years ago, someone posted a recipce/instructions for cooking on BGE (low-n-slow) pork steaks that were at last 1.5" - 2: thick.  If someone could direct me to that former post (if you remember it...), I'd sure appreciate it.  Yet, I'd also take any other recipe/instructions from anyone.  

If I recall correclty, it was like 250 degrees indirect with about 90 minutes/105 minutes on each side...until approx. 185 - 190 internal temp...then wrapping in foil/bp with some form of juice i.e. coffee, butter, sauce, etc..

I just don't recall and I guess need reassurance....ha.

Thanks

Mark_B_Good

Yeah, that is thick. For sure, you'll have to go low and slow to start, and then I'd sear at the end, high temp for a very short time.  

How do you want it finished? I'm sure you don't want to go 200F internal, like pull pork, right?

I'm assuming you want it around 145F to 150F ... juicy inside?

I'd slow cook at 250F ... and glaze it towards the end. Then go high heat sear (gaser will do .. 600F to 700F) ... like 20 seconds each side.

grillman16

Thank you.
I do like/want it to be JUICY yes...but also FORK TENDER...not bear claw tender...but fork tender....

BigGreenKev

I always just get a boneless pork shoulder and cut them. Or ask the butcher to cut them.  Google pork steak and tootsie and you'll find more info 

Ragingirishman2

I use a hand held saw to cut through the bone of a bone in pork butt.