Smoked Pork Steaks

by Kevin H. on March 14, 2012 · 3 comments


Smoked Pork Steaks RecipeI’m about to knock your socks off.

I’m always trying new ways to cook pork steaks.  When cooked properly, they are one of the tastiest treats out there.  And whenever I can add smoke as an additional flavor profile, I take advantage.  Remember, pork steaks are just a pork shoulder cut into steaks.  And pork shoulders are always smoked, so what could possibly be wrong with smoking steaks?

Nothing.  Nothing wrong at all.

You’ll need: As many pork steaks as you want, All Purpose RubYour favorite BBQ Sauce, Can of Coke, Can of Sprite, Honey, Brine, a spray bottle.

You could use my Basic Brine Recipe if you want, but I usually change it up a bit for pork steaks.  Here is what I use (measurements in recipe below depend on quantity of meat): Water, Apple juice, Coke and Sprite, Salt, Dark Brown Sugar, Pepper.

Brine for at least an hour, up to overnight if possible.  Remove from brine, rinse with cold water, and place on a tray.

Dust a good coating of rub on both sides of the steaks.  Go grab a chilled adult beverage, light your coals and ready your grill for indirect cooking (or use your smoker).  Go back inside and drizzle honey on your steaks – just the side facing up.

Smoked Pork Steaks RecipeAfter cleaning your grill, place your steaks as far away from the heat as possible.  Place whatever form of wood you’re using on your hot coals (2 logs, 5 chunks, or a good handful of chips).  I usually will do half hickory, half fruit wood.  You can get these at your local grocery store.

Smoke the steaks for about an hour at 200-250.  You’ll need to rotate the steaks so they all spend equal time close to the fire.  Make sure smoke is billowing the entire time.  While they’re smoking, pour the other half of your Coke and Sprite into a squirt bottle and spray your steaks every 15-20 minutes.

After smoking for an hour, remove the steaks and wrap each, individually, in aluminum foil.  This is where we will massively tenderize them, mimicking the tenderness you get with a smoked pork shoulder.

Add additional coals so your grill/smoker stays in the 225 range, and again place the steaks away from the heat.  You can stack them if you want.  Leave them wrapped and cooking for at least 45 minutes.

Smoked Pork Steaks Recipe

 

Check one of the steaks – you’re looking for the meat to be pulling away from the bone (as pictured to the left).  If the meat is still tight to the bone, wrap it back up and put it back on.

 

 

Once they are to the tenderness you want, remove from the foil and place back on grill. Pour whatever juices are in the foil back on the steaks, then dab some bbq sauce on them. Then, for a final touch, sprinkle some dark brown sugar.  Let cook for 5 – 10 minutes, enough to caramelize, and you’re ready to go.

Check out the picture below – see the pink line going around the edge of the pork steak slice?  This is called the smoke ring.  I’ll talk about this more in upcoming posts.  For now, just know if you see that line, you’ve cooked your meat right and have created authentic BARBEQUE!  These should be a tender, smoky & delicious BBQ treat!

Smoked Pork Steaks RecipeWhen you try this recipe, let me know how it went creating a smoke ring in your pork steak!

Smoked Pork Steaks

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Smoked Pork Steaks

Ingredients

    For Brine
  • 2c Water
  • 1c Apple juice
  • 1/2 can of Coke and Sprite
  • 1/2c Salt
  • 1/2c Dark Brown Sugar
  • Pepper
  • For Pork Steaks
  • As many pork steaks as you want
  • All Purpose Rub
  • Your favorite BBQ Sauce
  • Can of Coke, Can of Sprite
  • Honey
  • Brine
  • A spray bottle

Instructions

  1. Set your grill up for indirect heating.
  2. Brine for at least an hour, up to overnight if possible. Remove from brine, rinse with cold water, and place on a tray.
  3. Dust a good coating of rub on both sides of the steaks. Drizzle honey on one side of steaks.
  4. Place your steaks as far away from the heat as possible. Place whatever form of wood you’re using on your hot coals.
  5. Smoke the steaks for about an hour at 200-250. You’ll need to rotate the steaks so they all spend equal time close to the fire. Make sure smoke is billowing the entire time.
  6. While they’re smoking, pour the other half of your Coke and Sprite into a squirt bottle and spray your steaks every 15-20 minutes.
  7. After smoking for an hour, remove the steaks and wrap each, individually, in aluminum foil.
  8. Add additional coals so your grill/smoker stays in the 225 range, and again place the steaks away from the heat. You can stack them if you want. Leave them wrapped and cooking for at least 45 minutes.
  9. Check one of the steaks – you’re looking for the meat to be pulling away from the bone. If the meat is still tight to the bone, wrap it back up and put it back on.
  10. Once they are to the tenderness you want, remove from the foil and place back on grill. Pour whatever juices are in the foil back on the steaks, then dab some bbq sauce on them. Then sprinkle some dark brown sugar. Let cook for 5 – 10 minutes, enough to caramelize, and you’re ready to go.
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Leave a Comment

{ 3 comments… read them below or add one }

Brandon July 15, 2013 at 1:02 pm

Hey guys, first time visitor to your website. I’ve been smoking for about 3 years now and has become quite the addictive hobby for me. I’ve got a book from Myron Mixon and also follow recipes from time to time from Meathead at Amazing Ribs.com. I just stumbled upon your website last week as I wanted to try smoking pork steaks for my daughters birthday party this weekend. I followed your recipe exactly with the exception of spritzing them during the cook (i have a weber smokey mountain so the cooker was moist enough from the water pan anyway) and they turned out great. Not one left and everybody there loved them including myself. I’ll definitely be reading more of your articles and recipes, nice to have some STL roots too! Great job and I’ll be back.

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Michiel June 10, 2013 at 10:41 am

this recipe works great, even on thin cut steaks. Will become a regular on my grill

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Jason April 25, 2013 at 4:12 pm

Thank you! I’m new to using a smoker so the extra details were very helpful. The meat is so tender and flavorful, quite possibly the best pork steak I’ve had.

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