Smoked Pork Steaks
Besides brining, the magic that really sets this smoked pork steak apart is the way it is seared right before serving over a bed of hot coals or high heat in the smoker. The exterior caramelization and texture make for a delightful smoked pork steak. The smoker used to test this recipe is a Pit Boss Vertical Smoker.
Besides brining, the magic that really sets this smoked pork steak apart is the way it is seared right before serving over a bed of hot coals or high heat in the smoker. The exterior caramelization and texture make for a delightful smoked pork steak.
- 4 pork steaks 1 inch thick (Times Right sells thick pork steaks from Behrmann Meats)
- 1/4 cup yellow mustard
- 1/4 cup Rib Rub
- 1/2 cup BBQ sauce
- 1/4 cup butter cut into pieces
- 8 cups pork brine (recipe in notes)
- Brine
Brine pork steaks in pork brine for at least 16 and not more than 24 hours.
- Pat Dry
Remove from brine, rinse and pat dry.
- Mustard And Rub
Smear steaks with regular mustard and sprinkle with your favorite saltless rib rub
- Preheat Smoker
Let steaks set out for 20 minutes while preheating smoker to 275 degrees
- Smoke
Smoke steaks for 2 hours.
- Spritz
Spritz with apple juice at 1 hour and hour and a half mark.
- Transfer To Pan
At 2 hour mark, transfer steaks to a pan and cover with bbq sauce. Add pats of butter over bbq sauce. Seal with aluminum foil and put back in smoker.
- Braise
Braise for 1 to 2 hours or when temp reaches 190 to 195 degrees
- Sear
Either increase the heat on the smoker you’re using to 400 degrees F or start up a charcoal or gas grill and get that temp up to 400 degrees F. Carefully remove the pork steaks from the pan and place them on the hot grill. Cook the pork steaks over high heat for 4-5 minutes per side, basting with the pan drippings, until you achieve some nice char and caramelization on the outside of the pork steaks.
- Rest And SearRest and serve. Remove from the grill, rest for at least 10-15 minutes, and serve.
Pork brine recipe is located here.
