BBQ, Beef & Beyond. The Smoking Ho is a food blog focused around all things meaty. The posts are BBQ restaurant write-ups from all of the world, recaps from BBQ festivals, and smoked meats recipes. It's all about having a good time and enjoying the meatier things in life.
Jimmy lives in the Austin, Texas area and is passionate about BBQ. He and his wife love to travel and will find BBQ anywhere they go (stateside and international). You can follow his adventures in BBQ, meaty dishes, and food in general on social media and his blog.VIST THE SMOKING HO FOR FULL RECIPE
Head Country Championship Seasoning, Original
Head Country Bar-B-Q Sauce, Original
Pork butt sliced into steaks
Apple cider vinegar
1. Preheat your smoker to your desire temperature. Anywhere between 225° - 275°F should be fine.
2. Make sure the meat is dry. Apply the rub liberally to all sides.
3. Put the pork steaks in the smoker.
4. In a bowl, mix 1 part BBQ sauce, 1 part apple cider vinegar, and 1 part water. I made about a cup and a half of it so a 1/2 of a cup of each. This is your "mop" sauce.
5. Flip the meat every hour throughout the process.
6. After a few hours or once the internal temperature hits about 160°F, brush/mop the steaks ever so often.
7. Remove the steaks once the internal temperature of the pork steaks is about 200°F.
8. Let them rest for about 30 minutes.