Pork Steak 🥩

A St. Louis staple.

I was raised on the Maull's/Busch/Schlitz method.

Currently, I usually smoke them after a sear; spray with beer/juice/vinegar/soy and baste with LeGrands BBQ sauce. It's a lot like Maull's, who went through a something a few years ago.

The picture below is with thicker cuts than I usually use, early in the process.