Smoked Pork Shoulder Steaks on the UDS

[floydmeddler]

Had this in my head for ages and finally got round to having a go on Saturday. Turned out really delicious. Here's the story:

First of all, though, meet my drum smoker. I based it on the Big Poppa style then it kinda went its own way. Really happy with it.



3 hour brine in salt/sugar/garlic/bay/black pepper



Rubbed then smoked for 3 hrs at 225F



Homebrew time



After 3 hrs before being covered:



After being covered for 2 hrs, I put back on the grill and mopped with the juices that I reduced down to a glaze. I glazed every 5 mins - 10 mins for 40 mins.



The result. Juicy and fall apart tender with a bit of a bark. Can't wait till next time already!





Give it a go if you haven't already. Possibly better than pork ribs!!!

[Mj2k]

They look great - might have to give them a try next week

[Lord Grim]

They do look pretty amazing, were they at all "gammony" for the brine?
Cos I reckon that'd make them stratospheric!

[floydmeddler]

They were a bit 'gammony'. Delicious.

[ScottishSmoker]

looks fantastic, both the smoker and the pork. Did you aim for a specific internal temperature?