Snow's Pork Shoulder

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I was lucky to meet Miss Tootsie on very cold January day when there were no crowds at Snow's BBQ in Lexington, she was so kind to talk BBQ with me.  I gave her some Char Siu and she invited to me look at her set up!  I was in the moment and wish I had a picture of her famous mop bowl for the pork steaks!   She was so kind and encouraging to not be afraid of live fire.  What an amazing day to be in the presence of a gracious Texas BBQ legend!  

I am excited how my first pork steak came out and know my technique will continue to improve.

Update Nov 2026 - scroll down for the pellet smoker directions, my live fire skills still need work :-)

Ingredients

1 Pork Shoulder/Butt cut 2" slices 

BBQ rub or salt and pepper

1 Onion quartered

1/4 C Tallow or butter

1/2 C White vinegar

1/4 C Worcestershire sauce

1 T Dry mustard

Directions

1. Use a sharp knife to cut the pork to 2" slices
2. Season the pork with lots of seasoning and refrigerate overnight

Make Miss Tootsie's Famous Mop

1. Boil 8 cups of water
2. Add cut onions and continue to boil for 10 minutes
3. Add tallow/butter until melted
4. Remove from heat and add vinegar, Worcestershire and mustard 
5. Keep warm

Making Fire

1. Heat coals and mesquite to white coals - I don't have a burn barrel so made do with a small hibachi placed in pellet smoker, had the fire blanket and extinguisher ready, just in case.
2. Placed pork on heated grates and watched for flare ups - I understand the importance of a controlled fire, distance from the heat and patience now!
3. Mop the pork a few times - I used a pot to dip the pork instead of a real mop, will do that when I have a proper set up, for now it works, definitely need more practice.
4. Took about 3 hours since the heat was so close to the pork.  Snow's takes many more hours and can expertly determine the temperature at 250-275 with her hand.