If you are looking for the perfect thing to cook in the smoker for this Labor Day, 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.
Have a great Labor Day!
Get the Recipes for Jeff’s Rub and Sauce
You and your guests deserve the very best this Labor Day so be sure to season these pork steaks real good with my original rub and glaze them over with my barbecue sauce when they are almost done. You'll be glad you did!
I promise you’ll love my dry rub/seasoning recipes and my barbecue sauce recipe or you don’t pay!
Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe | Immediate download + email download
- Prep Time: 5 minutes
- Dry Brining Time: 3 hours
- Cook Time: 2.5 hours
- Smoker Temp: 225-240°F
- Meat Finish Temp: 180°F
- Recommended Wood: Pecan
- Pork steaks (1 per person)*
- Kosher salt (Morton)
- Jeff's Original Rub (purchase recipes here)
- Jeff's Barbecue Sauce (purchase recipes here)
*If your butcher is not familiar with these, ask them to slice a pork butt (Boston butt) into ½-¾ inch slices and you'll have pork steaks.
Place the pork streaks on a sheet pan or something similar.
Sprinkle with kosher salt on the top side only. See picture below for coverage recommendation:
Place the meat in the fridge uncovered for about 3 hours.
The salt will draw some of the meat juices to the surface. The juices will mix with the salt and create a slurry which will then be drawn back deep into the meat.
This process tenderizes the meat and adds great flavor to the inside of the meat.
Some say you do not need to rinse the meat after dry brining but I prefer to do so just to make sure there is no residual salt left on the surface.
Lay the steaks back onto the sheet pan.
Let the pork steaks sit for about 10 minutes until they start getting that familiar “wet” look.
Flip them over and do the other side the same way.
Now leave them be while you go get the smoker ready.
Set up your smoker for cooking at about 225°F with indirect heat.
If your smoker uses a water pan, fill it up.
Use pecan or your favorite smoking wood for smoke.
If you are using a charcoal, electric or gas smoker, keep the smoke going for at least an hour. Longer is fine as long as the smoke is light.
You can use a digital probe meat thermometer such as the Maverick ET-733 to monitor the pork steaks so you'll know when they reach their perfect done temperature. I recommend taking them to about 180°F.
Another great tool is the recently improved ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)
Let the sauce caramelize for 15 minutes then flip them over and sauce the other side as well.
You can expect these to take around 2.5 hours depending on a few variables:
- Meat thickness
- How cold they are when you place them on the grate
- Weather, wind, rain, etc.
- Accuracy of your smoker thermometer
When the pork steaks reach 180°F they are finished.
Remove them from the heat.
Place a piece of foil loosely over the top of them and let them rest for about 10 minutes before serving.
Can I cook these faster and get them done sooner?
If you want to cut the cooking time down on these you can cook them at 275°F. At this temperature, it will take them approximately 1.5 hours.
Why do you cook some pork to 145°F but you recommend 180°F on these? Won't that dry them out?
Great question! Some lean cuts of pork like loin and chops are tender and juicy at 145°F but not so on large fatty cuts like pork butt as these have lots of connective tissues that do best with long, slow heat.
These cuts do not get tender until they are cooked well past their safe temperature. Fortunately, because these have so much fat marbling, they can be cooked to 180°F and still end up juicy.
I've heard that some folks grill these but you don't mention that. Why?
They can definitely be grilled at high temperatures although that is not best for them in my opinion. If you get them done quickly, you are limiting the time with the smoke and ultimately the flavor.
It is also my opinion that the connective tissues break down better at the lower temperatures.
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
You see the raving testimonies and you wonder, "Can the recipes really be that good?"
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
- You decide you don't like the recipes.. you don't pay!
- The recipes are absolutely amazing!
- Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.
It is a Bestseller in Barbecueing & Grilling books on Amazon.
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
- 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 180°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.