We're big fans of the BBQ glaze around here, but we'd never turn down a rich, sweet-and-savory mop sauce. A mop sauce is less viscous than BBQ sauce, washing over the meat and caramelizing in thin layers as it cooks. The result is layered sweet, smoky flavor, a light bark, and brag-worthy color. Whatever your favorite flavor of Head Country Bar-B-Q sauce is, it'll be perfect in this mop sauce. Though we will say, our Honey sauce really shines here.
BBQ, Beef & Beyond. The Smoking Ho is a food blog focused around all things meaty. The posts are BBQ restaurant write-ups from all of the world, recaps from BBQ festivals, and smoked meats recipes. It's all about having a good time and enjoying the meatier things in life.
Jimmy lives in the Austin, Texas area and is passionate about BBQ. He and his wife love to travel and will find BBQ anywhere they go (stateside and international). You can follow his adventures in BBQ, meaty dishes, and food in general on social media and his blog.
VIST THE SMOKING HO FOR FULL RECIPEHead Country Championship Seasoning, Original
Head Country Bar-B-Q Sauce, Original
Pork butt sliced into steaks
Apple cider vinegar
Water
Preheat your smoker to 225-275 degrees F.
Pat meat dry. Apply seasoning liberally to all sides.
Place pork steaks in the smoker. Set a timer to flip meat every hour.
To create the mop sauce, in a medium bowl mix 1/2 C. Head Country Bar-B-Q sauce, 1/2 C. apple cider vinegar, and 1/2 C. water. I made about a cup and a half of it so a 1/2 of a cup of each.
Once the internal temperature of the steaks hits about 160 degrees F (this can take a few hours), begin mopping the steaks with the mop sauce every 15-20 minutes.
Remove the steaks from the smoker once their internal temperature hits about 200 degrees F. Allow the steaks to rest 30 minutes before serving. Enjoy!
