pork shoulder steak?

higb

One of the local markets has (fresh not frozen or cryo-packed :-O) "pork shoulder steaks" for $1.69/lb. I wonder if those would make a little less pulled pork than a full shoulder in a little less time?[p]I haven't tried a shoulder of any kind yet.

Nature Boy

higb,
They will probably cook up nicely...though not with the same pullable texture as a whole shoulder. The country ribs I get here are usually cut from the shoulder, and I cook them indirect at maybe 300 for 2-3 hours (depending on thickness), and finish them direct to add character, and caramelize the sauce (if I use sauce). They are moist, tender, and tasty....though more sliceable than pullable. Gfw uses the same method for country ribs, and has set up a nice description with photos.[p]Have fun...they will be good.
NB

higb

Nature Boy,[p]Thanks for the info. I picked up a couple of the steaks and have put the rub upon them. I've got my fire bricks (took a little while to track down) and will head out for a second 15" grill a little later.

Nature Boy

higb,
Just a drip pan and v-rack will work if you aren't cooking a whole bunch.
Keep us posted. How thick are those babies? When are you cooking them?[p]Enjoying the smell of oak and apple wood now, as the 8 pound picnic smokes (put it on an hour ago). Brisket goes on at about 2 am! What a great thing Qin' is![p]Cheers!
NB

higb

Nature Boy,[p]I've got the "U" of fire bricks (full size on the bottom and splits coming up the side) and a second grill on top. I made a sort of foil tray to sit in the "U". The pork shoulder steaks were 3/4 to 1 inch thick. They're running at a little less than 300F with a bit of hickory :-).[p]I'm watching from a little ways away with a good book, "Pest Control" by Bill Fitzhugh. A down on his luck pest exterminator is mistaken for an international hit man ... hilarity ensues.