Pork Butt Steaks

[seemore]

Schnucks had a sale on pork butts for .99 cents a pound.  So, I bought a couple of 'em.

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?    ;D
Her recipe for five pounds of chops (We had 10 pounds).
For 10 Pounds:

10 T Morton Tender Quik
2 T (heaping) hickory smoked salt
Just under 1/2 C brown sugar

This was mixed together and rubbed onto the steaks.


The steaks cured for 5 hours;  then I added one small can of pineapple juice.
The chops sat in the juice for another 45 minutes, then they were rinsed off and ready to go in the smoker (after they dried a little).
They smoked at 225 degrees for 4 hours.  I used hickory.




Good eats!!
seemore

[Wazzulu]

How thick we're the slices?

[KyNola]

Those look great Scott.  10 pounds?  Wow, that's a load of pork steaks.  I know you guys will be eating good for a day or two.

Those pork steaks would also have made some good tasso. ;)

Nice job on those pork steaks Scott.  You're making me really hungry right about now.

[hal4uk]

Heck yeah...  Those look mighty fine!  (Now I'm HUNGRY)

[slowpoke]

Nice,VERY Nice.Mouth watering

[ghost9mm]

WOW !!! that sure looks super good to me...

[SouthernSmoked]

Oh Heck Yeah!!...  Those look mighty fine indeed!!

[Keymaster]

Nice job, Looks excellent!!

[mikecorn.1]

Those turned out fantastic looking. I bet they tasted great.  ;)

[seemore]

The pork steaks were about 1/4 inch thick.  Thanks for the reminder on the Tasso; it has been a while since I made that and I am due.    Seemore