{"id":179,"date":"2012-03-14T05:00:33","date_gmt":"2012-03-14T10:00:33","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=179"},"modified":"2023-09-27T12:14:11","modified_gmt":"2023-09-27T17:14:11","slug":"smoked-pork-steaks","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/smoked-pork-steaks\/","title":{"rendered":"Smoked Pork Steaks {Two Hours at 225F}"},"content":{"rendered":"

\"Smoked

I’m always trying new ways to cook pork steaks. \u00a0When 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. \u00a0Remember, pork steaks are just a pork shoulder cut into steaks. \u00a0And pork shoulders are always smoked, so what could possibly be wrong with smoking steaks?<\/p>\n

Nothing. \u00a0Nothing wrong at all.<\/p>\n

You’ll need: As many pork steaks as you want,\u00a0All Purpose Rub<\/a>,\u00a0Award Winning BBQ Sauce<\/a>, Can of Coke, Can of Sprite, Honey, Brine,\u00a0a spray bottle.<\/p>\n

You could use my Basic Brine Recipe<\/a> if you want, but I usually change it up a bit for pork steaks. \u00a0Here is what I use (measurements in recipe below depend on quantity of meat): Water, Apple juice, Coke and Sprite, Salt, Dark Brown Sugar, Pepper.<\/p>\n

Marinate the pork steak<\/a> for at least an hour, up to overnight if possible. \u00a0Remove from marinade, rinse with cold water, and place on a tray.<\/p>\n

Dust a good coating of rub on both sides of the steaks. \u00a0Go grab a chilled adult beverage, light your coals and ready your grill for indirect cooking (or use your smoker). \u00a0Go back inside and drizzle honey on your steaks – just the side facing up.<\/p>\n

\"Pork

Smoke the steaks for about an hour at 200-250. \u00a0You’ll need to rotate the steaks so they all spend equal time close to the fire. \u00a0Make sure smoke is billowing the entire time. \u00a0While they’re smoking, pour the other half of your Coke and Sprite into a squirt bottle and spray your steaks every 15-20 minutes.<\/p>\n

After smoking for an hour, remove the steaks and wrap each, individually, in aluminum foil. \u00a0This is where we will massively tenderize them, mimicking the tenderness you get with a smoked pork shoulder.<\/p>\n

Add additional coals so your grill\/smoker stays in the 225 range, and again place the steaks away from the heat. \u00a0You can stack them if you want. \u00a0Leave them wrapped and cooking for at least 45 minutes.<\/p>\n

\"Meat

Check one of the steaks – you’re looking for the meat to be pulling away from the bone (as pictured to the left).\u00a0\u00a0If the meat is still tight to the bone, wrap it back up and put it back on.<\/p>\n

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. \u00a0Let cook for 5 – 10 minutes, enough to caramelize, and you’re ready to go.<\/p>\n

Check out\u00a0the picture below – see\u00a0the pink line going around the edge of the pork steak slice?\u00a0 This is called the smoke ring.\u00a0 I’ll talk about this more in upcoming posts.\u00a0 For now, just know if you see that line, you’ve cooked your meat right and have created authentic BARBEQUE!\u00a0 These should be\u00a0a tender, smoky & delicious BBQ treat!<\/p>\n

\"Smoke

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