A Snow’s BBQ Specialty

2” Cut Pork Steaks from Boston Butt. One Butt should yield 4 or 5 steaks.
Season with 60/40 “Dalmatian Mix” of Kosher Salt and Butcher Grind Black Pepper. Apply mix liberally. Shake, not rubbed. Allow to rest before placing on grill.
Set grill or smoker to 250 to 275.
Cook steaks for 2 hours turning after first hour before beginning to mop.
Mop Sauce:
1 gallon of water
2 medium white onions, peeled and quartered
1 stick of butter
1 cup white vinegar
½ cup Worcestershire
2 TBS Dry Mustard

Boil water and add quartered onions. Boil for 10 minutes. Add butter and stir until melted. Take off heat and add all other ingredients. Mix thoroughly. Place back on burner at simmer for use.

Mop the steaks liberally at least every hour. Once the meat becomes tender and fat begins to crisp on the edges the steaks should be done. Internal temperature should be above 185 degrees. Total cook time should be apx 6 hours.

Let steaks rest for 30 minutes and then slice against the grain to serve.