THERMOPOP AMAZON RECIPES

Steps:

• Coat beef with Jeff's Texas style rub
• Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
• Place top round into lidded container and place into fridge overnight.
• When the brining process is complete, remove the top round from the fridge and set aside.
• Set up smoker for cooking at about 225-250°F with indirect heat.
• Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
• Use oak smoke for best results but any smoking wood will work fine.
• Add smoke for at least 2 hours.
• When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

Steps:

• Lay the pork steaks on a cookie sheet or pan.
• Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks. Place the steaks in the fridge uncovered for 3 hours.
• Rinse the steaks under cold water to remove any residual salt.
• Season both sides of the meat with Jeff's original rub.
• Set up the smoker for cooking at about 225°F with indirect heat. Use the water pan if you have one.
• Cook the steaks on the smoker for about 2.5 hours or until they reach 185°F in the center.
• About 30 minutes before they are finished, you can sauce them if you like. Brush sauce onto top side, wait about 15 minutes then flip over and do the other side.
• Rest under loose foil for about 10 minutes before serving.