Pork Steak

• Boston butt sliced into steaks 2 to 3 inches thick
• Equal parts coarsely ground pepper and table salt.
• Mop the meat a couple of times on either side with a mix of water, butter, onion, Worcestershire sauce, and dry mustard.

1. MEAT: Boston butt sliced into steaks 2 to 3 inches thick
2. RUB: Equal parts coarsely ground pepper and table salt. Apply rub at least a day before smoking.
3. WOOD: Texas post oak cooked down to coals.
4. PIT: Rectangular steel pit with a hinged steel lid.
5. FIRE: Apply a thin even layer of hot coals onto bottom of cooker. Place meat on the grate after the lid gets warm.
6. TIME: Cook the steaks over direct heat for about 6 hours. To hold the meat just let the fire die down after the 6-hour cooking time.
7. IT'S DONE WHEN: A fork slides in easily
8. REST THE MEAT: No need
9. PRO TIP: Mop the meat a couple of times on either side with a mix of water, butter, onion, Worcestershire sauce, and dry mustard.

ground pepper, mop

Taken from www.epicurious.com/recipes/food/views/pork-steak-51168800 (may not work)