Hickory-Smoked Pork Butt Steaks

Name: Hickory-Smoked Pork Butt Steaks
Prep time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 2.00 ea pork butt; 2.00 tbsp. kosher salt; 1.00 tbsp. white pepper; 2.00 tbsp. worcestershire sauce; 2.00 tbsp. hot sauce; 4.00 tbsp. unsalted butter; 2.00 cup apple cider vinegar

60 mins prepServes 2

Thick-cut pork butt steaks are smoked over hickory wood and generously basted with a flavorful Texas mop sauce, creating a classic barbecue delicacy.

2 servings

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Instructions

1. Slice two 1½" pork butt steaks and season with Diamond Crystal Kosher Salt.

2. Rest the steaks overnight, uncovered, in the fridge.

3. Prepare the pit with a clean, steady hickory fire at 300°F.

4. Smoke the pork steaks, flipping every 30–45 minutes for even color.

5. When internal temperature hits 175°F, start mopping with the sauce.

6. Wrap each steak in foil with a spoonful of mop.

7. Continue cooking until internal temperature reaches 200°F.

8. Let the steaks rest for 30–45 minutes before slicing and serving.

9. To make Texas Mop Sauce: Bring apple cider vinegar to a simmer.

10. Add salt, white pepper, Worcestershire sauce, and hot sauce.

11. Whisk in unsalted butter until glossy, keep warm and mop liberally.

Hickory-Smoked Pork Butt Steaks

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