What's cooking today? 🔥 Pics are necessary!

[Parrothead1809]

My second attempt at a pork steak; first on the Traeger. I kinda liked the charcoal flavor that the Weber/Slow 'n Sear provided bit better. I wanted to go less sweet, so I just rubbed it with the Traeger Pork and Poultry and then mopped it with Braswells Moppin' Sauce. It went on the Traeger @ 250° and I mopped it at 45 mins, and then after another 45 (IT was only ~150) I wrapped it in foil with more sauce. After another 30 minutes it came off (total cook 2 hrs.). It had an Okay smoke ring, but honestly it was a bit dry. These pork steaks I got from the grocery are under an inch thick; Probably closer to 3/4", so that could have something to do with it. Flavor was, in fact, different then the sweet BBQ sauces I usually use (Meat Mitch, Sweet Baby Ray's, etc.), I'll continue to experiment. Pictures below.
-PH

 

[RayClem]

My second attempt at a pork steak; first on the Traeger. I kinda liked the charcoal flavor that the Weber/Slow 'n Sear provided bit better. I wanted to go less sweet, so I just rubbed it with the Traeger Pork and Poultry and then mopped it with Braswells Moppin' Sauce. It went on the Traeger @ 250° and I mopped it at 45 mins, and then after another 45 (IT was only ~150) I wrapped it in foil with more sauce. After another 30 minutes it came off (total cook 2 hrs.). It had an Okay smoke ring, but honestly it was a bit dry. These pork steaks I got from the grocery are under an inch thick; Probably closer to 3/4", so that could have something to do with it. Flavor was, in fact, different then the sweet BBQ sauces I usually use (Meat Mitch, Sweet Baby Ray's, etc.), I'll continue to experiment. Pictures below.
-PH

Thin pieces of meat (steaks) are often better when cooked hot and fast to prevent then from drying out. For low and slow, I like using pork loin that is 1 1/2" thick. You still have to be careful not to overcook them.

When trichinosis was a concern with pork, the guidelines called for cooking pork to well done (160-165F)). Today, that is no longer a significant concern with commercially produced pork in the States. The USDA now recommends that pork be cooked to an minimum internal temperature of 145F followed by a 3 minute resting period. That makes pork significantly more juicy. As with ground beef, ground pork should always be cooked to 160F. Pork butts are a different cut of meat as they are usually cooked to 203F +/- to render the fat and connective tissue.

Another thing you might try is marinating the pork before cooking. The time can range from 1 hour to overnight. My favorite marinade is Stubb's Citrus and Onion Chicken Marinade. They also make a marinade for pork, but it was not to my liking. You might want to try both. Some cuts of pork are quite lean and benefit from the marinade.