Pork Butt Steaks? Help!

Unknown

I have a strong urge for some Egged pig. I have a 7lb. butt (more precisely, the one I am cooking is that weight). I do not have a guru type device, nor the time for a 20 hour cook. I definitely will try it the right way another time but for now, is there a faster way to do it whole or can I cut it in some type of steaks? Don't care if it is pulled pork or a steak and I have 12 hours if I need it. [p]The Egg is so good even my experiments come out great but I thought I'd address this august body. You have never failed me, even w/ this type of goofy question. Thanks.[p]

BajaTom

<p />Liledblues,
I like to grill the 3/4 inch pork steaks at about 325 till almost done. Then put in an aluminan pan coverd with Maualls BBQ sauce. Simmer for a couple hours till they are fall off the bone tender. Good luck, Tom

The Naked Whiz

Liledblues,
Yes! I cook them direct on a raised grid at 225 for about 3 hours. Put some Dizzy Pig rub on them and some sauce, yum![p]TNW

thirdeye

<p />Liledblues,[p]Whole, sliced or ground....pork butt is great cut of meat. I have a meat saw and cut steaks or country ribs myself, but if you have a cool butcher they will do it for you at no charge.[p]The top picture are some steaks about 1/2" thick barbecued direct on a raised grate with cherry wood. Grate temp was around 250° This is about 3 hours into the cook.[p]This next picture is a bit thicker steak, almost an inch, cooked exactly the same way but marinated with a recipe that Juggy turned me on to. He calls it Uncle Chuck Bob's Piggy Parts Marinade, I just call it good. The recipe below is just as I got it. I used the leftover marinade on one other pork steak, sealed in a zipper bag. After a few hours in the fridge, I put it in the freezer so I could have a shortcut cook the next time.[p]~thirdeye~[p][p]Yo thirdeye, Here is my marinade recipe that I use for rib tips and pork steaks. Because of the sugars in the marinade, you will have to keep the fire no higher than 250ºF at grate level. I cook indirect too. Since you only cooking two steaks, you might want to halve this recipe. Or you can freeze what you don't use and save it for another time. [p]Uncle Chuck Bob's Piggy Parts Marinade:
1 - 16 oz bottle Sweet and Spicy French Dressing
2 Cups - Apple Juice
1 - 12 Ounce Can Cherry Cola
1 Cup - Lemon Juice
1 Cup - Woeber's Sweet and Spicy Mustard
1/4 Cup - Hot Sauce (Your Choice)
1/4 Cup - BBQ Rub (Your Choice)
That marinade is also fairly acidic. Four to six hours works for pork steaks and no more than 12 hours for rib tips. I use a real light coating of sauce at the end. Maull's for the steaks and my rib sauce for the rib tips and riblets. [p]Lager,
Juggy[p]

Unknown

Thank you all for the information. I don't know where to start so I'll try it several ways! The knowledge and generosity of the people on this forum never stops amazing me. Thanks again.