Preheat smoker to 225 degrees Fahrenheit with a fruitwood (we like cherry or apple wood for pork).
While smoker is warming up, pat dry pork tomahawks. Season liberally with salt and pepper. Place on grill when at temperature.
Check internal temperature of pork after 30 minutes and remove from smoker when internal temperature of pork is 125 - 130 degrees F. Remove from smoker and let rest for 10 minutes. Prepare your smoker or grill for direct or high heat.
Over direct or high heat on the grill, place the tomahawk steaks. Sear for two minutes per side or until the internal temperature of the steak reaches 140 degrees F. Remove from grill and let rest for 10 minutes. While the pork is resting, place up to 2 tablespoons of the compound butter on each steak. It will slowly start to melt over the steak.
Slice the steak along the bone and then make perpendicular slices on the meat. Serve with your favorite side.
Herb Compound Butter
In a small bowl, combine room temperature butter, garlic, shallot, rosemary, and salt.
Place butter mixture on plastic wrap, slowly fold wrap over butter. Using palm of hand slowly start to roll the butter into a tube or log. When about the diameter of a quarter, seal the plastic wrap and place into the fridge until use.
Note: Carry over cooking will allow the resting chop (when pulled at 140 degrees F) to carry over to 145 degrees.