I have cooked many a Pork Steak over the years, mostly Medium/High heat Direct. We really like them. Usually they are 1/2" to 3/4" thick. No Problem!
So today I go the Butcher and ask him to slice a 8.5 Butt about as thick as my thumb, usually I ask for 3/4". Guess he was having an off day because what I got were almost 2" thick Steaks. My Thumbs are not that fat.
Could not tell at the store because of the way they were packaged.
Here are my thoughts, I want to try cooking these at 250º to 275º Indirect and want dinner to be ready between 5:00pm and 6:00pm. Do you think 5 to 5 1/2 hours will get me to 190º? Planning on foiling at 165º.
Any advice will be appreciated.