1st time smoking pork steaks....tips?

Discussion in 'Pork' started by sgtpeppr56, May 12, 2016.

  1. I am a newbie with the smoker. I have only done some chicken thighs, which turned out good. I still have some things to work on (temps, blue smoke, modify the smoker). I have a Coleman Water Smoker which I need to find a way to get hotter coals.

    We just got 1/2 a pig last month. There was about 10 packages of pork steaks (2 steaks that equal 3ish pounds). Would love to find a way to use these.

    What are some tips on smoking pork steaks?

    Is this a throw them on and maintain 225 temp until the meat reaches 160?

    Or a 3-2-1 style cook?

    Thanks for your time and tips!
  2. timberjet

    timberjet Master of the Pit

    If these are actually pork chops 165 might be too hot and you would end up with dry pork. I like 145 or a little less and a rest of about 15 to 20 minutes. I also usually wrap a length of bacon around the edge of them and toothpick it in place. You can marinade or dry rub, whichever you like. If they are pork butt cuts which some of the members around here refer to as pork steaks which have a lot more sinew and tough tissue you might want to take to 165 or higher and go until toothpick tender. A picture or two would help. They sound like they are pretty small. Should not take long either way. Keep an eye on them.
  3. timberjet

    timberjet Master of the Pit

    3-2-1 Is for ribs like baby back and spare ribs FYI. Tenderloin, loin, chops, steaks are just indirect and straight through until desired temp. doneness is accomplished.
  4. Thanks for the help!

    I will post pictures when I take them out of the freezer tomorrow.

    I have grilled one package so far. Fatty, bone in, 3/4-1 inch thick.

    What are a few favorite pork rubs around here?
  5. unlgrad2002

    unlgrad2002 Fire Starter

    I agree with timber. If they are "pork steaks" I cook them much higher than loin chops. In fact, my St. Louis family-in-law who prefers that to other BBQ likes them more well done. I think the tissue breaking down more with the higher temps is critical. Think about a whole pork butt that hasn't been cooked down. They can end up very rubbery. Plus there's nothing better than getting a good char on pork fat. My best pork steaks have been with McCormick pork rub, cook until there's no pink left, and sauce at the end of desired. Simple, but I'd steer towards grilling these, not smoking, if they are true pork steaks.

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