Smoked Pork Steaks - Ready Your Dry Rub Mix for This Smoked Meat Treat

Hey there! Are you a fan of smoky, succulent pork steaks that melt in your mouth with every bite? Then you're in for a real treat! Today, we're going to talk about one of the most delicious smoked pork steak recipes you'll ever come across.

First things first, let's talk about the star of the show: the pork butt, also known as the Boston butt. This is a cut of meat that is perfect for smoking because of its tenderness and delicious flavor. But how do you get that perfect tenderness and flavor? It's all about the low and slow method of cooking, which involves cooking the meat at a low temperature for an extended period of time.

To get started, you'll need a pellet grill or smoker, along with your favorite dry rub mix. We'll walk you through the steps to make your own dry rub mix that will perfectly complement the pork butt. And don't forget the BBQ sauce – it's the cherry on top that will take this recipe to the next level.

If you're ready to make your taste buds sing with the ultimate smoked pork steak recipe, keep reading! We'll share all the tips and tricks you need to know to get the perfect temp and tenderness, as well as where to find the best cuts of meat from your local butcher. Trust us, this is a recipe you won't want to miss.

What is a Pork Steak?

Do you know that pork steak comes from the pork shoulder, which is also known as the pork butt or Boston butt? This cut of pork is a favorite among barbecue enthusiasts because it has just the right amount of fat to create a rich, smoky flavor that's sure to satisfy your taste buds.

Pork steaks are typically thick cuts of meat that are perfect for smoking on a pellet smoker. The smoke flavor penetrates deep into the meat, creating a mouth-watering taste that you won't be able to resist. The pork shoulder is typically cut into thick steaks, which are then seasoned with a dry rub and slow-cooked over low heat until they are tender and juicy.

When it comes to pork steaks, it's essential to choose the right cut of pork. The pork shoulder has two sides: the picnic shoulder and the Boston butt. The Boston butt is the preferred cut for pork steaks because it has more marbling, which makes it more flavorful and tender.

If you're new to smoking meat, don't worry! Pork steaks are an excellent starting point because they are relatively easy to prepare and cook. Plus, the end result is a delicious, juicy piece of meat that's sure to impress your family and friends.

What's the Best Wood for Smoking Pork Steaks?

Before we go to the best wood for smoking pork steaks, let's quickly recap why smoking is such an excellent cooking method for this particular cut of meat. Smoking allows for a slow and steady cook that breaks down the connective tissue in the meat, making it tender and juicy. Additionally, the smoke adds a unique flavor profile that pairs perfectly with pork.

Now, let's talk about the best woods for smoking pork steaks. Here are five of our favorites:

1. Hickory- Hickory is one of the most popular woods for smoking pork because it has a strong, distinct flavor that pairs perfectly with the richness of pork. It's a strong and bold flavor that is not for the faint of heart.

2. Apple- Apple wood is a milder wood that produces a sweet, fruity smoke flavor. It's perfect for those who want a lighter smoke flavor that won't overpower the pork.

3. Oak- Oak is a versatile wood that pairs well with just about anything. It produces a mild smoke flavor that won't overwhelm the pork, making it an excellent choice for those who prefer a more subtle smoke flavor.

4. Maple- Maple wood is a sweet and slightly smoky wood that produces a milder smoke flavor that complements the sweetness of the pork. It's an excellent choice for those who like a sweeter flavor profile.

5. Mesquite- Mesquite is a bold and intense wood that produces a strong, smoky flavor. It's an excellent choice for those who want a more assertive smoke flavor that can stand up to the richness of pork.

When it comes to choosing the best wood for smoking pork steaks, it ultimately comes down to personal preference. Experiment with different woods to find the flavor profile that you like best. Just remember to use a high-quality hardwood that is free of chemicals and additives.

How to Smoke Pork Steaks? Step-by-Step Guide

Ingredients:

• Pork shoulder steaks (4-6 steaks)
• Yellow mustard (1/4 cup)
• Wood pellets (apple, cherry, or hickory)
• Dry rub of your choice

Tools needed:

• Smoker or grill with smoker attachment
• Meat thermometer
• Tongs
• Wooden cutting board
• Aluminum foil
• Basting brush

Step 1: Choosing the right meat

When selecting pork shoulder steaks, look for steaks with a good amount of marbling and uniform thickness. Marbling will keep the meat moist and tender during cooking.

Step 2: Preparing the smoker

Fill the smoker with wood pellets, choosing a flavor like apple, cherry, or hickory. Preheat the smoker to 225 degrees F.

Step 3: Preparing the pork steaks

Pat the pork shoulder steaks dry with paper towels. Place the pork steaks on a clean surface or tray. Apply a thin layer of yellow mustard to both sides of the pork using a basting brush. This will help the dry rub adhere to the steaks and add a subtle tanginess.

Step 4: Seasoning the pork steaks

Generously apply your chosen dry rub to both sides of the pork, pressing it gently into the mustard. Make sure to cover the entire surface of each steak.

Step 5: Placing the seasoned pork steaks in the smoker

Place the seasoned pork steaks directly on the smoker grates, leaving some space between each steak for even cooking.

Step 6: Smoking the pork shoulder steaks

Close the smoker lid and smoke the pork shoulder steaks for 2 hours at 225 degrees F. Keep an eye on the smoker's temperature, ensuring it remains consistent.

Step 7: Flipping the pork steaks

After the first 2 hours of cooking, use tongs to flip the pork steaks for even cooking on both sides.

Step 8: Checking for tenderness and temperature

After another 1-2 hours, check the pork steaks for tenderness. You're looking for a tender, yet slightly firm texture. Use a meat thermometer to check the internal temperature; it should reach at least 145 degrees F for safety.

Step 9: Removing the pork steaks from the smoker

When the pork steaks have reached the desired tenderness and temperature, use tongs to remove the pork steaks from the smoker.

Step 10: Resting and slicing the pork steaks

Place the pork steaks on a wooden cutting board, and loosely cover them with aluminum foil. Allow the steaks to rest for 10 minutes to redistribute the juices.

Step 11: Serving the smoked pork steaks

Slice the rested pork steaks against the grain and serve them immediately. Enjoy your perfectly smoked pork shoulder steaks with your favorite side dishes and barbecue sauce.

If you have a leftover pork shoulder and want to try your hand at making pulled pork, you can easily transform the smoked pork steaks into a delicious pulled pork dish. Pulled pork is tender and flavorful, making it perfect for sandwiches or as a topping for nachos, salads, and more. With a few additional steps, you can have a mouthwatering pulled pork meal in no time.

To make pulled pork from smoked pork steaks, cook the pork steaks on the grill grates for an additional 2-3 hours, or until the internal temperature reaches 195-205 degrees F. This extended cook time will help break down the connective tissue in the meat, making it more tender and easy to shred. During the final hour of cooking, you can spritz the pork steaks with a mixture of equal parts water and apple cider vinegar to keep them moist and add a tangy flavor. When the pork steaks are ready, remove them from the grill, and let them rest for 10-15 minutes. After resting, use two forks or your hands to shred the meat into thin strands, discarding any large pieces of fat. Now you have a delicious pulled pork ready to be enjoyed in various dishes.

How Long Should You Smoke Pork Steak?

The duration for smoking pork steaks can vary depending on various factors, but typically, slow smoked pork steaks are cooked for 3-4 hours. Start by smoking the steaks for 2 hours at 275 degrees F on a preheated grill. Then, let the steaks braise for an additional 1-2 hours. Finally, sear them over high heat for 8-10 minutes to achieve a delicious crust.

While this guideline is useful for most people, it's essential to gauge doneness based on the internal temperature of the meat. You should cook pork steaks until they reach an internal temperature of 195-200 degrees F, ensuring tender and juicy results every time. Using a meat thermometer is the most reliable method for determining doneness.

Conclusion