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pork steaks

Smoked Pork Steaks Recipe


Description

Smoked BBQ pork steaks based on the technique by Jeff Phillips at Smoking-Meat.com


Ingredients

  • 34 pork steaks, 1bout 1/2″ thick
  • Kosher salt for dry brining
  • BBQ rub of your choice (one with less salt)
  • BBQ sauce of your choice

Pork steak ingredients


Instructions

  • Dry brine your pork steaks by sprinkling them with 1/2 tsp of kosher salt per pound of meat and refrigerating them for at least 3 hours. (This step can be skipped, but it’s a good idea to do it if you can.)
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  • You can hook your Billows up to your smoker and your Smoke X2, but you want to half of your cooker going at a pretty good heat for direct cooking for the sear. Get it preheated so that you’re ready to go. 
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  • Season the pork steaks with BBQ rub, allowing it to hydrate on the pork surface for a minute on the first side before turning them over to season the second side. 

Seasoning the pork steaks with BBQ rub

  • Sear the steaks over direct heat until they reach 140–155°F (60–68°C).
  • Move the steaks to the cool side of the smoker. Insert a probe from the Smoke X2 into the meat of one of the steaks and set the thing-temp alarm for that probe to 185°F (85°C). Make sure the air probe from the Smoke X2 isn’t touching any of the steaks. 
  • Smoke the steaks, turning if you like, until they reach the desired 185°F (85°C). (About 2 more hours.)
  • When the high-temp alarm sounds, verify using your Thermapen. 
  • Baste the top side of each steak with BBQ sauce, then cook for 10 minutes. Flip them, baste them on the second side, and cook for a final 10 minutes. 
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  • Note that the temperature will fall during this phase, as the added sauce will evaporate, causing cooling in the meat. 

Temping the basted pork steaks—they are cooler now

  • Remove the steaks from the smoker and serve them up.