Hot Honey Mustard Glazed Pork Capicola Steaks

Method

1. 1Season the capicola steaks with the Low and Slow BBQ dry rub.
2. 2Set the Pit Boss pellet smoker to 250°F with a blend of hickory, oak, and maple pellets.
3. 3Smoke the steaks low and slow, letting them take on that wood-fired flavour.
4. 4Mix Stinging Hotter Honey with Smokin' BBQ Mustard to make a hot honey mustard glaze.
5. 5Brush on a first layer of glaze as the steaks near temperature, then follow with a second layer for maximum flavour.
6. 6Pull the steaks at 145°F internal, rest briefly, and serve juicy and tender.

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