SMOKED PORK STEAKS DONE ON THE PIT BOSS PLATINUM LOCKHART/HOW TO SMOKE PORK STEAK ON A PELLET SMOKER

[Music]what’s up guys welcome back to anotherepisode of smoking jazz barbecue mmm asyou can see we got a nice little rollingsmoke going down from these beautifulsmoke stacks and man you can smell thatApplewood that we are using today tocook some beautiful pork steaks yes sirman oh man I can’t wait I have never hadthem before I’ve never cooked thembefore and man we’ve been experimentingon a lot of great cooks lately so sialways stays as you are watching I amlearning so guys we’re gonna definitelymake some beautiful cook steaks y’allstay tuned I’m gonna show you how to dothis[Music][Music][Music][Music]all right a different time to trying topower on there she goeswe’re gonna open a load as always andwhile we’re waiting for the rollingsmoke to come through from here guystoday’s what flavor is gonna be Apple ohyeah this can be so good with these porksteaks guys man oh manalright guys as you can see we’ve got anice Bowl and smoke going through rightnow so we’re gonna close our lid andwe’re gonna prank our temperatures up to250 degrees so yeah and we’re gonna justgonna let this come up to townI don’t know as you could see the smokecauses because it’s coming down thechimney man it smells divineold man all right guys we’ve beenrunning about 240 a to 253 somewhere inbetween those numbers for the last 15 20minutes and there’s a goose isfluctuating up and down dude that orderbut let’s take a look at our beautifulpork steaks Ohman these are ready as you can see we’vegot a nice sweat hormone from the rubsthat we just applied to these bad boysright here and they are ready to go andhere see that smoke yes sir yes no sogood right now man I’ll bet you myneighbor’s be jealous right nowhe’s cooking again he’s Barbican againoh man because some Applewood flavorsgoing on right now guys with that porchthink it’s gonna be so good for me sodivine oh man I can’t wait for the tastetest anyway let’s talk about the step bystep pasta to what we did so far guysall we did was took a beautiful poachedegg that we got them I took a straightto this thing we clean them off nice andclean and all we did guys would fry themoff some paper towels and with theworship that was me anything on thepoached eggs man we seasoned up toperfection guys whoo let’s talk aboutthat while we had I know this is notpit-boss rant but guys does bourbonmolasses it’s the Hema sweet that wewant to have for our sweet agent for ourpork anything before you gotta have alittle bit of sweetness to them to giveit that pop to give you that sweetnessflavor that makes it go that’s good andthis is that guys never unless I wellabout you love a woman trust me get thisand we finish off with our pit ballssmokey fuse ever work baby wow this ispacking some manejust like disgust man and as you can seeI want you to see that back I alreadyuse at least half a bottle of this thisis amazing stuff and we’re gonna spritzthese pork steaks with some apple juiceand we’re gonna spritz it every 20minutes to half an hour they’re all theentire cool it’s gonna take about maybehour I want to have and with thesebeautiful books these guys they’re ahalf an inch thick they’re not gonnatake longwe’re gonna cook it to an internaltemperature of 175 180 and then we’regonna pull them off and let them restabout good 5 10 minutes and we’re justgonna have a beautiful taste testingpart which it’s my favorite part of theentire video guys push sticks man whowoulda thought these came from theMidwest guys they’re not popular overhere in Douglas but I found them and mylocal Walmart and I had to grab I neverate them before I never even evenattempt to make them before because Iwas never about love a button I waslucky found some grab some from Walmartand fail they right here and that pitball is platinum my heart getting thatbeautiful love and that smoke flavorright here did you see’my god y’all stay tuned because themore talk the more mom waffles gamewater because that’s all that flavor yesthey took alright guys as you can seewe’ve been running about to 59 to 60 nowand it’s been an hour at this pointlet’s take a look at a beautiful oh mygoodnesspork steaks Wow oh man tell me theydon’t look good god I’ve been splits inthere every half an hour so I want tosplit two twice because there’s onlybeen an hour and we’re about to find outwhat are the temperatures internally manoh man they’re looking so good guys soI’m gonna take my little trusty probedown the cinema c-47s browser so we’regonna call about 148 or so just take awarm little bit this oneso I guess 150 weeks 160 yeah no but youjust wanna go deep and at thatparticular number 149 150 160 just aboutyeah it rise so guys we’re looking forat least 175 180 maybe 190 at this pointso we’re gonna let it go for another15-20 minutes and I’m a spritzer onemore time alright so let’s press it theydon’t need much because it’s alreadynice and moistoh yeahalright guys that’s it so we’re gonnalet him rock the boat for another 15-20minutes and we shall be back alrightguys we’ve been running close to temp asmuch as possible within running between243 to 250 and let’s take a look at ourbeautiful pork steaks it’s been a goodhalf an hour at this point and take alook at totally beautiful pork steaks ohmanand some of them call it but slices lookat that brown mahogany color guys oh manthey’re looking so good and man my mouthis watering right now guys alright guysso it’s time to Proteas beautifulPorsche tech to see where we are as faras temperatures so let’s take ourbeautiful trusty thermometer and let’stake a gander the biggest one yeahthat’s it beautifulso the time for the best part of theentire Raider which is what the thesisand man if you win all day for this as Ialways say that and every single videobut guess what is worth the waitso let’s talk about a little bit ofthese ports take something they are fromMissouri this thing Lou is the Cydiathat’s it to be exactand they are Richard from that Midwestso we can’t get him over here and dealtwith but I found them in my local warmerso I had to press something to make someand now it’s time to taste some so takea look at the beautifulporks that take a look at that the smokepoint guys all I want you can see thatlook at that glistening you look at thatmoisture mmm Wowdefinitely patent flavor the smokeinfuse everywhere bacon is definitely onthrough and I know guys this is a littleunorthodox where we’re using theprisoner bourbon molasses that sweetagent that we need to make our pussiesnice and sweet oh man very rarely butnow no and again we use the Apple woodpellets flavors for our smoke flamestoday and definitely that’s shiny to itas well so we did all this enoughpitfalls platinum rock art and man itwas worth every second of the entirecoat we did this wow I want to have tookit to 180as far as bran high goals and man thatthis is a results that have another bitegosh far for you find you but this ispit messes permits so if you likebarbecue and cornichons make sure youhit that subscribe button if you getthis described yet because this is yourchannel right here Cheddar’s vide whereall you found me and friends on to nextweek guys this is smoking jazz partthanks[Music]