Smoked Thick Cut Pork Steak on the Weber Jumbo Joe | Strawberry’s BBQ Rub | Barlow BBQ

hey it’s real good to see you welcome toBarlow barbecue today we’re dropping athick cut pork steak on the weber jumbojoe and smoking it until it’s nice andtender we do appreciate you stopping byand we hope you enjoy the video so let’sget started[Music]pork steaks are always a great optionwhen you’re looking for something alittle bit different to barbecue now youcan go by the thinner cuts and grillthose up or better yet you could do likewe did and buy a whole pork butt and askyour butcher to slice that up into inchand a half thick steaks you could smokethose slow and low until they renderdown and become fork tender and that’smy plan for today although it is quitecold out here so I’m actually gonna runmy grill pretty hot maybe around 300degrees so we can push through this cooknow for these pork steaks we’re going touse a special dry rub that was sent tous by one of our viewers Thank You Benthis is some strawberries Grand Championshake on barbecue seasoning strawberriesis actually a restaurant in HolcombMissouri that’s well known for theirpork steaks and this is the rub they useso here’s the steak we’re going to usetoday it was cut from a pork butt like Isaid and it’s about an inch and a halfthick so it should be just the rightsize for the jumbo joe a strawberriesrestaurant before they put the rub onthey like to brush their pork steakswith Italian dressing I don’t have anyItalian dressing but I do have some redwine and olive oil vinaigrette so Ithought I’d give that a try and keepingthe spirit of strawberries so let’s goahead and brush on this vinaigrette allover the pork steak and now we can startshaking on our dry rub I’ll be sure tocoat all sides of the steak and thenI’ll let it rest inside in the fridgeand tell it’s time to cook[Music]now it’s time to fire up the jumbo JoeI’ve got a little bit of charcoal readyto light right here in the corner of theSLO and see our charcoal basket there’sabout six briquettes there and they’regonna need around 15 minutes to fullyignite all right it’s been about 15minutes and this charcoal is ready nowI’m gonna fill up the slow and sear withmore charcoal so it’s gonna have enoughto last throughout the cook here’s achunk of hickory wood for our smoke andnow I’m attaching a grill probe so I canmonitor the grill temp while we’resmoking let’s close this up and give itsome time to come up to temp all rightthe Jumbo Joe is at 250 degrees andrising so let’s go ahead and get thatpork steak on let me cover this up andwe’re gonna let this go for a few hoursalright this pork has been smoking forabout two hours now and despite thiscold windy day the Jumbo Joe has beenholding temps right around 300 degreesI’ve got this thermometer right herewe’re gonna check the temperature of thepork and we are gonna wrap it at somepoint in tin foil to help push itthrough the cook but not until we’ve gota nice bark on the outside of that porksteak so we need to check on that aswell let’s take a look color on thispork steak is phenomenal I’m loving itand we’ve got a nice little bark goingbut we still have a little bit more timebefore we can wrap it and let’s checkout that temperature just off-camerathat’s read in 155 and that’s read in149 I’m gonna go ahead and flip thisover[Music]and we’re go ahead and get the lid backon and let this continue to cook let’sgive it another hour okay it’s been anhour since I saw you guys last and it’sbeen a total of three hours now that thepork steak has been smoking I justchecked it and the grill temp isactually falling a little bit it’s stillcold and windy out here and I think someof the charcoal is starting to die outthe grill temp is around 250 so not badand the pork steak is looking real goodso what we’re gonna do now is go aheadand take it off the grill wrap it insome tinfoil and get it back on we’regonna add some more charcoal to get thatfire going again get that heat back upand we’re gonna let it ride in thetinfoil and tell it hits the tendernessI’m looking for alright y’all so let’sgo ahead and do that and then I’ll seeyou all a little bit[Music]all right it’s been two hours since wewrap the pork total cooking time hasbeen five hours now at this point thisis what I’m gonna start checking fortenderness I’ve got this probethermometer right here I’m not reallyconcerned with temperature I’m justconcerned with how it feels if it’s donewe’re gonna go ahead and get it off thegrillunwrap it and we’ll give it a taste testit’s getting dark out normally I’d letit rest for a little bit but we’relosing light so we got to get on withthis video okay so let’s check it outand see how it looks[Music]okay here’s my probe this is feelinreally tender feeling real goodreally easy cook you guys just lightsmoke for a few hours then wrap it untilit just feels tender to you so I’m gonnago ahead and pull this off and let’sgive it a taste test[Music]all right y’all got a nice piece righthere and I apologize for the low lightit’s almost sunset here in NorthCarolina so Martha is on her way outhere she’s gonna join us for the thetaste test really want to thank you guysfor hanging out with us today we reallyappreciate it we just crossed 4,000subscribers we’re closing in on 5,000subscribers we really want to say thankyou so much for your supportit means a lot to us if this is yourfirst time your first video first timedropping by good to see ya and we reallyappreciate you coming by here we hopeyou could tell ya I’m sure she is yeahthere she is we hope you continue tocheck out our videos and we hope youenjoy them alright here we go a littlebite uh some pork steak let’s see whatwe think here mm-hmmwhat do you think that’s great all rightthat’s what I think too I think that wasworth coming out in the cold oh it’sfreezing out here it’s so cold out hereI liked it’s got a the tenderness is onpoint for me and it still has a nicebite to it so it’s not completely likemelt-in-your-mouth tender it still has anice little chew to it but fork-tendertastes really good it’s not super sweetmm-hmm a super sweet that that rub is anice balance of savory and sweet butmostly savoriness is what I get fromthat rubit is very savory yeah check it outstrawberries at the Grand Champion shakeon barbecue seasoning while the link forit right down below in the descriptionas well as this recipe so you want torun inside and warm up I sure do and eatsome more pork steak sounds like a goodidea thanks for hanging out with ustoday we love you and until next timewe’re gonna say smoke him if you got itthat’s right bye[Music]