SMOKED PORK STEAKS RECIPES
SMOKED PORK STEAKS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS
If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. Dry brined, seasoned with my original rub (purchase recipes here) and then smoked for about 2.5 hours. Glazing with my barbecue sauce (purchase recipes here) is optional but highly recommended.
Provided by Jeff Phillips
Categories Entree
Prep Time 5 minutes
Cook Time 150 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Lay the pork steaks on a cookie sheet or pan.
- Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks. Place the steaks in the fridge uncovered for 3 hours.
- Rinse the steaks under cold water to remove any residual salt.
- Season both sides of the meat with Jeff's original rub.
- Set up the smoker for cooking at about 225°F with indirect heat. Use the water pan if you have one.
- Cook the steaks on the smoker for about 2.5 hours or until they reach 185°F in the center.
- About 30 minutes before they are finished, you can sauce them if you like. Brush sauce onto top side, wait about 15 minutes then flip over and do the other side.
- Rest under loose foil for about 10 minutes before serving.
SMOKED PORK STEAKS – EXTRAORDINARY BBQ
Provided by Kevin
Total Time 130 minutes
Prep Time 10 minutes
Cook Time 120 minutes
Number Of Ingredients 13
Steps:
- Set your grill up for indirect heating.
- Brine for at least an hour, up to overnight if possible. Remove from brine, rinse with cold water, and place on a tray.
- Dust a good coating of rub on both sides of the steaks. Drizzle honey on one side of steaks.
- Place your steaks as far away from the heat as possible. Place whatever form of wood you’re using on your hot coals.
- Smoke the steaks for about an hour at 200-250. You’ll need to rotate the steaks so they all spend equal time close to the fire. Make sure smoke is billowing the entire time.
- While they’re smoking, pour the other half of your Coke and Sprite into a squirt bottle and spray your steaks every 15-20 minutes.
- After smoking for an hour, remove the steaks and wrap each, individually, in aluminum foil.
- Add additional coals so your grill/smoker stays in the 225 range, and again place the steaks away from the heat. You can stack them if you want. Leave them wrapped and cooking for at least 45 minutes.
- Check one of the steaks – you’re looking for the meat to be pulling away from the bone. If the meat is still tight to the bone, wrap it back up and put it back on.
- 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 sprinkle some dark brown sugar. Let cook for 5 – 10 minutes, enough to caramelize, and you’re ready to go.
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