If you haven’t had pork steaks, then get that smoker out this weekend and cook some. You’ll love them.
1-1/4” Thick cut pork steaks
Central City BBQ Sweet Heat Rub
Elk Creek BBQ Texas Red Rub
1c BBQ Sauce
1/2c Coke
Light and setup your smoker to smoke at 275-300*. Lightly season all sides of the pork steaks with the Sweet Heat rub, followed by a light coat of Texas Red. Add cherry wood to your smoker, and place the pork steaks on the cooking grate. Let them cook for about 30 minutes, then flip. Cook for another 30, and flip again. Start checking internal temperature, flip every 15 minutes, and when you reach 175, remove form the smoker, and wrap with butcher paper. Return the pork steaks to the smoker when they reach 198* internal temperature. Remove from the smoker again, take the pork steaks out of the butcher paper, and apply sauce to all sides. Put them back on the smoker for about 5 minutes, flip, and cook for another 5 minutes until the sauce is tacky on the pork steaks. Now they’re done. Enjoy them with a great bbq side.
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We soak in beer Budweiser
Too freakin' AWESOME! OMG! My mouth is absolutely droolin' (big time) for that scrumptious-looking pork steak! I'll eat both of them, thank you!
I have the butcher cut the pork butt into 1/2 to 3/4 inch, season up one or two of them and on the pit at 225 to get some smoke flavor, then 325 to finish the cook. eat them for breakfast with eggs. makes a great meal.
How thick are those?
My next project 👍💯
The best pork steak I have ever had was brined for an hour, then patted dry and seasoned, pan seared, seasoned again, drizzled with lemon juice, then into a baking dish and covered and baked in the oven for an hour. Most savory, fall apart tender, and delicous pork steaks I have ever had. Not everything has to be smoked or bbq'd. Just saying. Every grilled bbq pork steak that has ever been put in front of me is a chewy borderline piece of leather. And I live in St. Louis where you can actually find these on the menu in restaurants and even supposed "professional chefs" cant serve them tender when they're grilled.
At 165F, pork is very dry. What am I missing?
I wish i could get them to turn out like this. I always creamate them or they are like fatty tastless chew toys
I had one of these for the first time at a truck stop. I legit couldn’t believe how good they were and why it was my first time hearing of them.
I would’ve eaten both of those on camera and ate 5 more immediately afterwards 😂
This looks fantastic well done!
Great video. What temp were you running the Gateway?
AMAZING YUMMY 😋 PORK STEAK 🥩 THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Caramelized sauce layers that's the most Saint Louis thing you can do
Lol I would have ate that pig about half way through this marathon
Nice job, they look good.
How much time between wrapping and 198? Thanks
Woo! Liked and subscribed. Simplicity personified, brother!
Will you give your secret for those broussel sprouts I keep running to the City for. They are fantastic!
I cooked the pork shoulder for Father's day.thanks for sharing.
Great video, thanks for sharing.
Like that sauce idea !
Another KILLER cook Brother-James! Hope'n to out to NOLA soon. Cheers!
Love me some Pork Steaks !! Probably my favorite Steak of all. We grew up on Pork all my life. Thanks for the great video !!!!