Description
Smoked pork steaks are a tasty and juicy choice that’s great for barbecues. This guide will show you everything you need to know—from choosing the right cut of meat to getting that perfect smoky flavor.
Ingredients
Scale
- 4 pork steaks
- Kosher salt (for dry brine)
Dry Rub:
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp mustard powder
- 1 tsp white pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
Basting Mix:
- 1/2 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
Instructions
- Trim: Trim excess fat from the pork steaks, leaving about a quarter-inch for flavor.
- Dry Brine: Sprinkle kosher salt on both sides of the pork steaks. Place them in the fridge for 2-12 hours to retain moisture.
- Apply Rub: After brining, coat the pork steaks thoroughly with the dry rub mix.
- Preheat Smoker: Set your smoker to 225°F (107°C).
- Smoke: Choose your wood (hickory, apple, or cherry are great for pork) and smoke the steaks for about 2 hours or until they reach an internal temperature of 185°F (85°C).
- Baste: Every 45 minutes, brush the pork steaks with the apple cider vinegar and Worcestershire sauce mix.
- Rest: Once smoked, let the steaks rest for 10-15 minutes, lightly covered with foil.
Notes
- For a deeper smoky flavor, try a blend of hickory and cherry wood.
- Brining for 4-6 hours offers a perfect balance of moisture and flavor.
- Prep Time: 10 minutes (plus brining time)
- Cook Time: 2 hours
- Category: Dinner
- Cuisine: American