In a small saucepan combine 1 cup of water with salt and 1/3 cup of the maple syrup and dried thyme. Cook over medium heat until salt dissolves and water is hot.
Remove mixture from heat. Add the cider, ice water and 1 tsp of hot sauce and stir until ice dissolves. Chill the brine until it is approximately 45 degrees. Place the pork steaks in a zip-top bag, pour brine over and seal bag. Let rest in the refrigerator for 2 hours.
In a small bowl, mix the remaining maple syrup and hot sauce with the barbecue sauce and set aside. Preheat any Grilla Grill to 300 degrees.
Remove pork steaks from the brine and pat dry with paper towels. Grill the meat until you get good grill marks on the first side and then flip. Check for an internal temperature of 145 to 160 degrees. During the last 10 minutes of cooking, brush the pork steaks with the syrup mixture every 3 minutes.
Rest the meat for about 5 minutes and serve.
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