Smoked Pork Steaks
Smoked pork steaks deliver the depth of ribs and the pull-apart tenderness of pulled pork in a fraction of the time, using a three-phase cook for a perfect result.
Equipment
- Smoker Any type of smoker (pellet, offset, charcoal) will work.
- Instant-read thermometer Crucial for monitoring internal temperatures at each phase.
- Aluminum Pan For the braising phase of the cook.
- Aluminum foil To tightly cover the pan during braising.
Ingredients
For the Pork Steaks
- 4 pork steaks about 1-inch thick
- 1/4 cup yellow mustard as a binder
- 1/2 cup BBQ pork rub your favorite blend
For the Braise and Glaze
- 4 tbsp unsalted butter cut into pats
- 1/2 cup apple juice or beer
- 1 cup BBQ sauce divided
Instructions
- Pat the pork steaks thoroughly dry with paper towels. Apply a thin, even layer of yellow mustard to all sides of each steak to act as a binder.
- Generously coat the steaks on all sides with your BBQ pork rub, pressing it gently into the meat. Let the seasoned steaks rest for at least 30 minutes.
- Preheat your smoker to 250°F. Use a mild fruit wood like apple or cherry for smoke.
- Place the pork steaks directly on the smoker grate. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 160-165°F.
- Transfer the smoked steaks to an aluminum pan. Top each steak with a pat of butter, a splash of apple juice, and a drizzle of BBQ sauce (about half of the total sauce).
- Cover the pan tightly with aluminum foil and return it to the 250°F smoker. Braise for another 1.5 to 2 hours, or until the steaks are probe-tender and the internal temperature is between 200-205°F.
- Prepare your grill or smoker for direct, high-heat searing. Carefully remove the tender steaks from the braising liquid and brush a final, even layer of the remaining BBQ sauce over both sides.
- Sear the glazed steaks over direct heat for 3-5 minutes per side, flipping frequently to caramelize the sauce without burning it. The glaze should be sticky and lacquered.
- Remove the steaks from the heat and let them rest for 5-10 minutes before serving.
Notes
Season the steaks at least 30 minutes before they hit the smoker. The rub pulls out surface moisture and forms a tacky exterior, which means better smoke adhesion and a stronger bark.