Head Country


Head Country

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Head Country Championship Seasoning, Original
Head Country Bar-B-Q Sauce, Original
Pork butt sliced into steaks
Apple cider vinegar

Cooking Instructions

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.

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