Pork shoulder steaks

[LexB89]

Hi guy's,

I'm going to smoke pork shoulder steaks at the weekend. I've ask for them to be 2 inches thick.

What temperature should I cook them to?

I want them to still be Juicy.

Anyone got any tips and tricks?

 

[HalfSmoked]

The USDA says pork is done at 145 degrees. So I would say 140 - 145. It will climb after you take it off the grill or out of the smoker.

Warren

 

[smokerjim]

Are these pork butt steaks, if so I would take them to 175to 180. But that's me.

 

[LexB89]

145 was what I read.

I was just checking as sometimes cooked temperature differs when smoking low and slow.

What about beef temperatures?

Like short ribs?

How long does it take when you guy's do them?

 

[bregent]

If you are going to cook them to 145, then don't have them cut to 2". Pork shoulder is very tough. Cut them thin, and then pound and/or marinate to tenderize.

 

[LexB89]

Fair enough.

I was thinking about changing my plans due to pork steaks only taking a short amount of time.

I takes me a while to set up the smoker.

I haven't tried doing beef yet so was toying with the idea of doing beef short ribs.

 

[912smoker]

Are these pork butt steaks, if so I would take them to 175to 180. But that's me.

Same here. And the fat melts in your mouth. Nothing better.......well maybe pork belly....

 

[SmokinAl]

Definitely take them to at least 180.
What you have is a slice off the end of a pork butt.
Al

 

[LexB89]

I asked for pork shoulder steaks and this is what I got should I cut out the bone and trim the rind?

 

[LexB89]

They look like chops to me!

 

[SmokinAl]

You can see the blade bone in the one on the left. Take them to 180, they are not loin steaks. For loin you would take them to 140 & a 30 minute rest would bring them up to 145. These need more time to break down & tenderize.
Al

 

[LexB89]

Ok cool.

Thanks.

What should I do with the bones and the rind?

 

[bregent]

Leave the bones in but I would trim the fat to 1/4"

 

[smokerjim]

Leave the bones in but I would trim the fat to 1/4"

What bregent said

 

[SmokinAl]

Well I would leave the fat on and the bone in. It’s a steak, so cook it with the fat on, then trim it off as you eat it. Just don’t under cook it.
Al

 

[LexB89]

Good stuff guy's!

Thanks for the help!

 

[LexB89]

Out of interest, what cut do you think that is?

 

[LexB89]

Trimming the fat down to 1/4" looked easy with knife in hand.

In practice, not so easy! Lol