Pork Shoulder Blade Steak ??

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JckDanls 07

Legendary Pitmaster
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Sep 10, 2011
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Tampa area, Florida.
OK Guys/Gals (and anything else you indentify as) ...

Couple packs of small shoulder blade steaks... What's the general consensus on IT... 145 or 195/200 degrees ??

Sharpie is to show size... About 1 1/2 inches thick

IMG_20250517_095542.jpg
 
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I smoke them both ways at times. Shoulder can have a bit of a chew to it if taken to 145 150 still good though. Most generally I treat them like CSR and go to at least 190 but probe tender sometimes is my favorite.
 
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I personally love pork steaks… way underrated cut and so flavor packed. If smoked like a pork butt at lower temps… really an amazing cut. I agree with the last of Eric’s statement and Jim. SmokinEdge SmokinEdge and JLeonard JLeonard

Love taking them to probe tender… low smoke renders the fat and they are seriously so tasty! One of my favs to smoke!
 
I treat them the same as a Boston butt. Cook it till probe tender. Be a good workout chewing it. otherwise.
 
I / we love pork steaks and chops.
Mostly on a grill with smoke tube. And like chopsaw chopsaw Rich said with bend or pullback. probably around 145deg, but you know , when you know.

Early here today after a busy weekend of concrete work, but now I want pork steak. :emoji_yum:

David ,
 
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