Here is a Pork Steak recipe that’s packed with flavor. If you’re not familiar with “pork steak” it’s basically a sliced Boston Butt.

I shot a video of this recipe…

Most any butcher will slice the pork butt for you just tell them you want it cut into pork steaks. I get them cut about ¾” thick, and an average size butt yields about 9-10 good size pork steaks.

To pack some flavor into these pork steaks I use an “Apple Brine”. Here’s the recipe:

  • 64oz 100% Apple Juice
  • 1 cup Brown Sugar
  • ½ cup Salt
  • ¼ cup Apple Cider Vinegar
  • 1/2 cup The BBQ Rub.

Bring the apple juice and apple cider vinegar to a slow boil and add the brown sugar, salt, and rub. Stir the mixture until the sugar dissolves. Remove it from the heat and allow it to cool to room temperature.

I use a 2.5 gallon Hefty brand slider bag to brine the pork steaks. Place the meat into the bag and pour the room temperature brine over it. Be sure to place the bag into a shallow pan or baking dish just in case it leaks. The pork steaks need at least 4 hours in the brine, so put them in the refrigerator or in a cooler on ice.

After 4 hours remove the steaks from the brine and allow the excess liquid to drain off. I pat them lightly with a paper towel to remove the moisture. You should be able to tell that the brine has soaked into the meat, the color will be slightly darker.

Next apply a good coating of The BBQ Rub. to the outside and let them sit on the counter for a few minutes while the smoker is coming up to temperature. You want the smoker at 275 degrees for these steaks. I also used apple for smoke to keep the flavor profile going.

Once the smoker is up to temp, put the steaks on the grill. Every 30min give them a flip and keep cooking. The total cook time should be about 1 ½ hours or until an internal temperature of 165-170 degrees is reached.

The pork steaks have a lot of internal fat that needs to break down but don’t worry it will still be really juicy in the end. As soon as the hit the target temperature, pull the steaks off the grill and give them 5-10 minutes to rest. You’re ready to eat at this point!

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

5 Comments on this article. Feel free to join this conversation.

  1. Timothy July 24, 2013 at 6:41 am -

    Malcom, I have some pork steaks in the brine right now! Gonna grill them when I get home from work, can’t wait! #mouthwatering

  2. Administrator July 24, 2013 at 9:00 pm -

    they is good eatin’!

  3. Timothy July 25, 2013 at 8:35 am -

    They turned out pretty good! I say ‘pretty good’ and not AWESOME because I had a flare up from the fat rendering down on to the coal, causing one side of the meat to get quite a bit more char on it than I’d like. I will definitely try this again with a diffuser or water bowl.

    Thanks for a great recipe!

  4. Vince March 19, 2014 at 5:54 pm -

    Tried the apple brined pork steaks tonight OMG tender. we had 4 butt steaks from our butcher and 3 shoulder steaks from wall mart. The butts took the flavours and smoke and tasted amazing, the flavour didn’t seem to penetrate into the shoulder cuts and were less then superb. Do you know why that is?

  5. Administrator April 1, 2014 at 10:00 am -

    It’s probably going to come down to the hog it was taken from. It’s amazing how much variance there is between hog to hog – occasionally you’ll get one that just isn’t that great.

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