I smoke these often and thought I would post this time.
They call them pork steaks (around here), but it's just a shoulder sliced into steaks.
I rubbed them with a basic rub and smoked at 225º with RO lump and pecan.
Rubbed and ready to smoke
Pulled at an IT of 145º
Rested for 30 mins and sliced (Bear View)
Dinner is served,
fresh creamed corn (peaches and cream), Peas from the freezer (cream 40's), Potato Salad, Chicken & Dumplings,
and some buttered bread.
Thanks for checkin' out my Qview