They cook pretty fast. It only takes about an hour and half and you’re ready to eat. Also, it’s pretty cheap. I purchased a pork butt for around $10, and when sliced it makes about 10 – 12 good sized steaks. So you can’t beat the value. The pork steak recipe is pretty simple.. Pork Steak is sliced Pork Butt, Boston Butt, Pork Shoulder… whatever you want to call it. (It’s all the same thing) Just about any butcher will slice these for you if you ask. Your butcher may not have heard of the term “pork steak”, but if you tell him you want a Boston Butt sliced ½” – 1” thick, he should have no problem.
The first thing that I do when cooking pork steak is get the meat into a brine. The brine adds flavor and moisture to the meat. Pork Steak Brine:
- 1 Gallon Water
- 2 Cups Brown Sugar
- 1 Cup Sea Salt
- ½ Cup The BBQ Rub
- 1 Tablespoon Whole Pepper Corns
- 1 Tablespoon Garlic Powder
- 2-3 Bay Leaves
I cook the Pork Steaks at 250-275 degrees over direct heat.
For smoke I use a few chunks of apple wood. (just enough to produce a mild, light smoke) With thin cuts like these you don’t need a heavy smoke because it will overpower the meat. It takes about 90 minutes total cook time for these pork steaks. I flip them every 15 minutes to develop just the right color on each side. Also during the last 20 minutes of cooking I glaze each side with BBQ sauce. Let the sauce caramelize on each side for about 10 minutes. After that It’s time to eat.
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I’m from the St. Louis area and this is a summer staple. A couple of notes. One, after smoking, throw on the grill for a few minutes to get a nice char on them. Then, prepare a BBQ “soup” of sauce, a can of Bud (St. Louis of course) and rub in a large aluminum pan. Dunk the steaks in that, cover with foil and put in a 225 oven for a couple of hours. The meat will become fork tender and no need for a knife. Unbelievable flavor!