Kamado Joe St. Louis Style Pork Steak

Boston Butts are good for a lot of things besides pulled pork BBQ! Have your butcher slice one for you into some 1 1/4“ thick steaks and try this recipe on for size! Preheat your Kamado Joe to 225°F and set up for indirect cooking with your extender rack in place. Season your pork steak with salt, pepper, and garlic and wrap it back up and toss it in the fridge while your grill is coming up to temp. When the grill is ready to go, unwrap the steak and season it again with your favorite BBQ rub. Toss it on the grill on the extender rack. Take an 8x8 baking dish and pour in a bottle of bbq sauce and about 8 ounces of beer. Toss it on the grill with the steak to let it warm up and catch some smoke. If you don’t have an extender rack you can just hold the baking dish off the grill until the steak has smoked for about 90 minutes or so. After the steak has smoked for about 90 minutes, put it in the baking dish with the braising liquid, cover it with foil and raise the grill temp to about 300°F. Let th