The trick is to smoke the meat and not make the meat smoke

ST. LOUIS PORK STEAKS v2

  Date: May 15, 2010
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I made ST. LOUIS PORK STEAKS about 4 years ago and while I liked them very much, getting the pork steaks themselves was problematic. The Cooks Illustrated 2010 Summer Grilling magazine solved this problem with a guide to getting the pork steaks using a Boston butt. This recipe was very different than the one I made 4 years ago. While they both seared the meat and used a tangy BBQ sauce, they differed on what happened next. The first version had you brush the sauce on while you were grilling. This version had you add the meat to the BBQ sauce and in effect braise it using low heat for 90 minutes. After the pork steaks were braised they received a brief sear. The two recipes ate quite differently. The earlier version tasted more like a ham steak brushed with a BBQ sauce. This version tasted like a very tender pork roast, infused with the flavor of the sauce and had a crispy exterior crust. It is hard to remember back 4 years but I think I have to give this version a slight edge.
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Recipe Source:
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CI Summer Grilling Guide-2010
Cook's Illustrated Summer Grilling Guide 2010:
St. Louis BBQ Pork Steaks - Page 48
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • Disposable Foil Pan