Smoked some pork steaks (had a boston butt cut to 3\4" steaks). Put in a brine for 4 hours, applied my bbq rub then smoked at 250. I screwed up and didn't check on them until they had already reached 20 degrees above desired temp. They were a tad dry. Brine saved them.
But here's my question, do you think if I would've wrapped them and continued to cook them it would've helped?
Smell Smoke
But here's my question, do you think if I would've wrapped them and continued to cook them it would've helped?
Smell Smoke