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 with some hickory splits for smoke. No sauce of any kind this go-round.
I also marinated some drumettes in Italian Robusto, with a few splashes of Head Country Marinade. I seasoned with my Sweet Garlic Pepper Seasoning.
