Pecan/Cherry Smoked Pork Steaks
Pork-blade steaks marinated in oil and rub and smoked with pecan and cherry until tender.
Servings 6 servings
Ingredients
Pork Steaks
- 6–8 pork blade steaks about 1/2–3/4 inch thick, cut from pork butt
- ½ cup canola oil yellow mustard may be substituted
- 6–8 heaping tablespoons Jeff's original rub about 1 per steak, plus more for coating
- Jeff's barbecue sauce optional, for serving
Instructions
- Place the pork steaks in one or more large food-safe bags. Add the oil and about 1 heaping tablespoon rub per steak, then roll and massage to coat well.
- Refrigerate about 2 hours. Remove and sprinkle more rub on both sides if desired.
- Prepare the smoker for 225–240°F using cherry or a mix of pecan and cherry.
- Place the steaks directly on the grate, at least for the first half of the cook. Keep smoke flowing for about 2 hours.
- Cook about 3–4 hours, depending on thickness, until the meat reaches about 165°F and is tender enough for your taste.
- For a more fork-tender result, wrap in foil or place in a covered foil pan at about 160–165°F and cook an additional hour.
- Serve hot with warm barbecue sauce on the side if desired.
Notes
Yield: about 6 servings for the author's actual six-steak batch, one steak per person; the ingredient list allows 6–8 steaks. The optional covered tenderizing hour is additional to the 3–4-hour smoking estimate.