Pork Steaks – How To Smoke Pork Steak Recipe

Pork steaks are one of those regional BBQ favorites that everyone needs to know about. the meat is juicy, marbled and tender. And if you’re like me and BBQ a lot, it’s something different – another way to smoke pork.
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

Mix ½ the water with the dry ingredients in a large pot until dissolved. Add several handfuls of ice to cool the mixture and then pour in the remaining water. Place the Pork Steak in the brine and refrigerate for 1 1/2-2 hours. Remove the steaks from the brine and drain off any excess liquid. I use a paper towel to blot each one to remove the moisture. Next, sprinkle on The BBQ Rub on each side. Allow the meat to rest for 30-45 minutes at room temperature. This gives the rub time to work its way into the meat and helps the steaks cook evenly.
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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