Smoked Pork Butt Steaks Recipe
They were already sliced, so I brought out the recipe from Hot Smokin’ Gal for smoked pork chops. Hey, it worked for chops, why not for butts?
For 10 Pounds of butt steaks, about ¼ inch thick
10 T Morton Tender Quick
2 T (heaping) hickory smoked salt
Just under ½ C brown sugar
Mix all the ingredients together and rub onto the steaks.
Let them cure for 5 hours, then add one small can of pineapple juice.
The chops should sit in the juice for another 45 minutes.
Rinse them and let them dry a little.
Now they are ready to go in the smoker.
Smoke the steaks at 225ºF for 4 hours. I used hickory.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now