• Dry brine your pork steaks by sprinkling them with 1/2 tsp of kosher salt per pound of meat and refrigerating them for at least 3 hours. (This step can be skipped, but it’s a good idea to do it if you can.)

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• You can hook your Billows up to your smoker and your Smoke X2, but you want to half of your cooker going at a pretty good heat for direct cooking for the sear. Get it preheated so that you’re ready to go. 

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• Season the pork steaks with BBQ rub, allowing it to hydrate on the pork surface for a minute on the first side before turning them over to season the second side. 

• Sear the steaks over direct heat until they reach 140–155°F (60–68°C).
• Move the steaks to the cool side of the smoker. Insert a probe from the Smoke X2 into the meat of one of the steaks and set the high-temp alarm for that probe to 185°F (85°C). Make sure the air probe from the Smoke X2 isn’t touching any of the steaks. 

• Smoke the steaks, turning if you like, until they reach the desired 185°F (85°C). (About 2 more hours.)
• When the high-temp alarm sounds, verify using your Thermapen. 
• Baste the top side of each steak with BBQ sauce, then cook for 10 minutes. Flip them, baste them on the second side, and cook for a final 10 minutes. 

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• Note that the temperature will fall during this phase, as the added sauce will evaporate, causing cooling in the meat. 

• Remove the steaks from the smoker and serve them up.