These are full length pork steaks.... all the major muscles came to the party, even the narrow strip under the false cap.
I started these on the kettle, I'm still getting used to the water reservoir.
After a couple of hours I moved over the Egg for the raised direct finish and crisp up.
All year we've been getting some really nice pork steaks. They are in the 5/8" to 3/4" range and a full cross section slice from the butt. I brined this one in Kosmos Chicken Soak, and seasoned with a Montreal chicken rub, and a layer of Birds & Bones. Everything was cooked raised direct...