clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pork steaks

Smoked Pork Steaks Recipe


Smoked BBQ pork steaks based on the technique by Jeff Phillips at


  • 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


  • 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.)
[gallery link="file" columns="2" size="medium" ids="26945,26946"]
  • 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. 
[gallery link="file" columns="1" size="medium" ids="26947"]
  • 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. 
[gallery link="file" columns="2" size="medium" ids="26953,26954,26955,26956"]
  • 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.