Smoking Pork Steaks on the Pit Barrel Cooker

hey everybody Papa see here today we’regoing to be doing pork steaks and we’regonna do them on the pit barrel cookerlet’s get it all[Music][Applause][Music]hey guys so here we are we got the thepork steak so so what what we did is Ibought a pork butt I had my wife buypork butt I had it sliced into 1-inch toone and a half inch steaks as you cansee some of them aren’t real it was whatit actually was and I didn’t know thiswas a pork butt they’d already beensliced in half so some of them reallydon’t look like steaks they look morelike a you know a country-style rib butwhatever we’re gonna roll with this andand I think the plan is that we’reprobably going to cook these for aboutan hour we’re doing them on the pitbarrel and then right around an hour ordepending on what they look likeprobably wrap them and not gonna do itso that they you know turn fall I meanthey’re they’re gonna cook them till youknow they’re tender but maybe one ninedish you know I’m not gonna take themlike two or five or anything like that Idon’t need them to be as tender as apork but these are these are gonna be adesportes takes which is what porksteaks when you buy them in a store thegenerally thinner than this and it’snothing more than sliced you know porkbutt so we’re gonna get the old pitbarrel ready and we’ll be back all rightguys so we’re just running regularKingford blueand got the basket loaded and is gonnadump about 3/4 of the chimney[Music]so let that come up still[Music][Laughter]so here we’re just getting this readyI wouldn’t the quiet mode here becauseall the background noise the neighborwas mowing kids are out back and we’realso getting the art stores you knowusual stuff you’re trying to get down onthe weekendI had a wooden monitor the temperatureon the beat here but you know these werelike an inch and a quarter inch and ahalf and it just didn’t seem like asnecessary problem so I ended up takingthat probe out we’re just gonna use myinterest a mom and she’s probably about45 minutesa little after an hour[Music]so we’re about 45 minutes and somethinglike that here and I’m just gonna fliphim just been a good term and that’sbasically about itproperties go another half hour outbefore I check[Music]alright guys we’re a little bit over anhour in we’re just gonna see wherethey’re sitting at nowI wish you could smell these becausethey are smelling fantastic at this onewhile these things are really probingtender alreadyso I think I also wanted to point outhere this is an easy way to monitortemps inside the PVC gray get over atSlowhand woodshed he did this to hisjunior and it’s just a from a drill holeand I put a little bit of foil to keepit from falling through but you justsimply stick it in there and you got a agood way to monitor the townto come back up step a little bit offfor a while so all right we’ll see youthe big guys all right guys so we gotthem off and we are ready to startwrapping so there we go we’ll squeezebutterlittle honeyand a little bit of a more savory rubnot so much sweet I don’t want any moresweet originally these recovered withthe sweet heatwe’re gonna wrap these upthen wrap these up and we’re gonna putthem back on or fight another half hour45 minutesOhthis is something I used to do my weberyears ago and I haven’t done it for along long time this is one of my wife’sfavoriteI would have remembered I would have puta light coating the sauce but I forgotto bring sauce and if you wanted to whatyou could do is like lazy’s with theboss if you wanted and then and justthrow them back on the grill unwrappedand let the sauce to caramelize for10-15 minutes or whatever if you’re asoft personright guys so I’m gonna get these backon material take them off here and aboutanother half an hour back a minutealright guys so we are done what is asewer roughly about three hours and Ithink these things are just going to bejust tender as can beas you can see just cut with a forkincrediblehahawell the heat better use what the rubreally wasn’t a factor so if I wantedmore heat if I was gonna do that againI’d probably use the sweet heat on theend just to get and they’re not over hissuite at all very savory really reallygoodness this turned out even betterthan what I used to do this just juicy alittle bit of a smoke ring there[Music]fantastic hey everybody Papa see herethanks for stopping by and watching thevideo today I tell you what that was afun cook been a long time since I donepork steaks that way he used to used toput him on the old gasser and and thenstarted smoking them years ago on my theold kettle and when that wore out Ihadn’t fixed that since then but I suredo enjoy that I hope you enjoyedwatching the video thanks for stoppingby and we’ll catch you on the next one