Smoked Pork Steak Weber Smokey Mountain and Hailstorm Beer

hey everyone welcome back to the race mysmokehouse and grill today we’re goingto be making some pork steaks got thisidea from a good friend of mine wholives down in the st. Louis area inCollegeville Illinois this is a big it’spretty popular down there and he sent mesome seasoning from one of their localmeat markets Nova chips meat market thisis called peat seasoning it’s on a deckin Collinsville Illinois stuff tastesgreat there’s a bit of spice it got agood smoky flavor to it some sweetnessto it so it’s going to work great onthese so thanks Sean for sending thisdown also today I’m going to be enjoyingsome hailstorm beer I’m gonna try thepage concept today it’s the hazy doubleIPA from Halestorm beer great brewery inthe southern Chicago suburbs so ifyou’re in the Tinley Park area be sureto go check them out ok so let’s getthese rubbed up we’re gonna go a prettyliberal on both sides with these thenwe’re gonna put it on the weber smokeymountain try to keep it around 250 to275 until these reaches to an internaltemperature of around we’re going tojust shoot for about 165 170 we don’tneed to necessarily go like we would anormal pork shoulder because we don’twant to pull this we’re gonna eat itlike a steak so we just want to makesure that it’s done and cooked all theway then we’ll get to eatblushy buddymy supervisor Vinnie over there payingattentiongeez what’s up real niceyou look fantastic fantastic okay sothese are all rubbed up looking reallygood a quick look at them here so theseare looking great we’re gonna go aheadand get the weber smokey mountain firedup right nowok we got the fire started for the webersmokey mountain we’re gonna go ahead andget it put together once it gets up totemp on 250 275 range we’re gonna goahead and get the meet ongrills up to 255 so we go ahead and putthe pork steaks on and we’ll come backand check it about an hour check theinternal temperature again we’re gunningfor about 165 in turn then we’ll be backand it’s been about an hour let’s take alook yeah they’re looking fantasticagain super juicy look at the templewe’re getting up thereyeah these are thinner cuts I wouldexpect them to cook pretty quick so it’sonly been about an hour and we’regetting close so we’ll come check backand maybe half hourthese may be done at about another halfhour so let’s take a look yeah oh yeahright where we want them to beokay still got some time left we’ll goahead and close this back up and be backin about maybe half hour 45 minutes allright everybody these are done andrested time to get to try they look andsmell out of this world perfectly cookeda nice little smoke ring in there mmmso tender that spice rub is very verygood sweet little heat you get thatsmoky from the wood and from the spicerub itself mmm so good I can see whythis is a common meal down there and inthe st. Louis region so we’re gonna haveto keep doing that around here so I’mgonna go ahead and we’re gonna have somedinner here I’m gonna enjoy some hailstorm haze concept double l too hazydouble IPA fantastic you had a chance toget the hailstorm get out there cheerseveryone I thought that’s good very goodtake careyou