Smoked Pork Steaks

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Smoked Pork Steaks

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.

Helpful Information
  • 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
What You’ll Need

*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.

Dry Brine

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.

Season with Rub

Over the years I have found that you really do not need to rinse the meat after dry brining but of course, you can if you like.

Lay the steaks onto a cookie sheet or other flat surface to season them.


Sprinkle generously with Jeff's original rub (purchase recipes here). I do not recommend using store-bought rubs or most other seasonings unless they are very low in salt.

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.

Smoke the Pork Steaks

Set up your smoker for cooking at 225-240°F with indirect heat.

If your smoker uses a water pan, fill it up.

These do great in almost any smoker, even the grill. I use to do these on the Weber Smoky Mountain all the time, most recently I have done them on a pellet grill such as the Camp Chef Woodwind leaving them on the special smoke setting for 45-60 minutes to get some good, high quality smoke on them before proceeding with the recipe.

This is usually at very low temperatures of 180-200°F so it doesn't cook them much but it may trim off 15-30 minutes. Just remember that temperature is the indicator of when they are actually done.

Once the smoker is preheated and ready to go, place the pork steaks directly on the smoker grates or you can use a Bradley rack or Weber grill pan to make it easy.


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 ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and only $29. One of my favorite toys.. er, tools;-)


Glaze with Jeff's Barbecue Sauce (optional but recommended)

When the steaks are about 30 minutes from being done you can glaze the top side with Jeff's barbecue sauce (purchase recipes here).

Let the sauce caramelize for 15 minutes then flip them over and sauce the other side as well.


Finish and Serve

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 185°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 185°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 185°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.

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉 Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.
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***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:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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:

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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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Printable Recipe

Smoked Pork Steaks
Prep Time
5 mins
Cook Time
2 hrs 30 mins
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.
Course: Entree
Cuisine: Hot Smoking
Servings: 6
Author: Jeff Phillips
What You'll Need
  1. Lay the pork steaks on a cookie sheet or pan.
  2. Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks.
  3. Place the steaks in the fridge uncovered for 3 hours.
  4. Rinse the steaks under cold water to remove any residual salt.
  5. Season both sides of the meat with Jeff's original rub.
  6. Set up the smoker for cooking at about 225°F with indirect heat.
  7. Use the water pan if you have one.
  8. Cook the steaks on the smoker for about 2.5 hours or until they reach 185°F in the center.
  9. About 30 minutes before they are finished, you can sauce them if you like.
  10. Brush sauce onto top side, wait about 15 minutes then flip over and do the other side.
  11. Rest under loose foil for about 10 minutes before serving.
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2018-06-14T03:30:41+00:00By |8 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!


  1. Kirkp September 11, 2017 at 8:49 pm - Reply

    Not good over cooked. Had smoker at 225 for 2.5-3 hours for 3/4-1″ steaks took some off at 140 good but we followed the recipe and went to 160. Over cooked!
    Sorry one star. We will try it again but foil them like ribs

    • Jeff Phillips September 12, 2017 at 11:40 am - Reply

      Sounds like yours may have been cut from pork loin.. it happens and is apparently ok per the approved nomenclature for pork cuts. The same thing happens to pork country style ribs. The problem is that pork loin is very lean and should only be cooked to 145 whereas pork butt (the best cut for pork CSR’s and steaks) are best at higher finish temperatures. You really have to familiarize yourself with the texture and look of the pork butt and then you can recognize where the meat was cut from. I recommend purchasing a pork butt and having the butcher cut it into steaks for you that way you know that it can be cooked to the higher temperatures and will end up tender, juicy and delicious.

  2. Stephanie Reagan September 2, 2017 at 8:42 pm - Reply

    I have never made pork steaks before. I will be making these again!! jeffs rub and BBQ sauce made it even better!!!

  3. Rich November 28, 2016 at 5:29 pm - Reply

    I made these yesterday and they came out awesome! I used maple syrup to help the rub stick. 2.5hr smoke time for 2. I forgot to add the sauce but they still came out fine!

  4. Grant K September 13, 2016 at 11:43 am - Reply

    I tried this recipe last night and all was good! My kids, 7 & 4 could not get enough of them. They said it was spicy but so good. My steaks were an 1 inch thick so took about 3 hours to smoke. I used the rub and BBQ sauce as the recipe said. This one will go in the rotation of dinners! Thanks Jeff.

  5. FrankV September 7, 2016 at 9:27 am - Reply

    OK I followed your advice and made these on Monday. They turned out great.

    The butt was in my freezer as I had gotten it on sale a while back for $5. (Can’t beat that with a stick.)

    Like Mike, after it thawed, I had to de-bone it but I tied it up with butchers twine before cutting into six 1″ thick steaks. Took just short of two hours at 225 degrees to smoke to 180 degrees using plain old Oak. Hard to find the more exotic wood in this area of Central Florida without spending a fortune online. I did mop with Jeffs BBQ Sauce toward the end just like instructed.

    The meal started with a green salad. Then Sweet Corn on the Cob, which is plentiful and cheep right now was one of the sides. Our Neighbors , who joined us for dinner, brought Baked Beans for the other side and Watermelon for desert. With a little Wine, the meal was absolutely wonderful. Raves by all. Thanks for the newsletter inspiration.

    Jeffs BBQ sauce is great, however I like a little more kick than my lady does, so I found a recipe for a slightly hotter Mango-Habanaro BBQ sauce for me that I really like and that really makes the pork outstanding.

    This was the first, but not the last, time these will be made.

  6. Mike Mantzouris September 6, 2016 at 4:43 pm - Reply

    I made these Sunday of Labor Day weekend and they were the hit of the party! I used Jeff’s original rub and sauce.

    I smoked them with pecan at 225 and took about 3.5 hours to complete them for some reason.

    I brought home 9.5lb pork butt and realized I’d have to de-bone it to cut the steaks which I did. Then I cut steaks and I learned that the pork butt doesn’t really hold it’s shape without the bone so I had to cut the steaks a little thicker than I thought I needed to get 1/2 inch steaks. I took the leftover 4.7lb of pork butt and tied it up and made pulled pork.

    I took the finished boneless pork steaks and cut them into strips for people to add to their fajitas. The pork was crunchy, yet moist with the absolute perfect amount of salt and sweet. Kids and adults alike could not stop eating it. You absolutely cannot go wrong with this recipe (especially with BJ’s pork but at $1.59/lb) and I would have NEVER thought of preparing them this way without the newsletter. I am hooked.

  7. Ryan Na September 5, 2016 at 8:02 pm - Reply

    Just made the tonight, and wow did they come out amazing. Sweet and smokey ( but not to much). Only had to make one change, and that was not dry brining the steaks. Ran out of time before hand so I just dry rubbed and threw them on. Smoked with cherry for an hour, total smoker time 2.5 hours, and finished them on the grill.

    Absolute must try, and so incredibly easy.

    P.s. Make sure you use Jeffs BBQ sauce!

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