Smoked BBQ pork steaks based on the technique by Jeff Phillips at Smoking-Meat.com
- 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.)
- 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.
- 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.
- 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.
- Note that the temperature will fall during this phase, as the added sauce will evaporate, causing cooling in the meat.
- Remove the steaks from the smoker and serve them up.