Pork Steaks

[alesmoker]

I'm looking to smoke some pork steaks this weekend and I'm here seeking out some tips and ideas. I'll be using my offset stick burner and intend to smoke with Pecan splits and applewood chunks. To brine or not to brine? Dry rub or slather in sauce at the end of the cook? As always, your help is greatly appreciated!


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[SmokinAl]

Here is some ideas for you.

http://www.smokingmeatforums.com/newsearch?search=pork+steaks

Al

 

[ws dave]

I treat mine almost like they were ribs. I used to do 3-2-1 but I've since settled on 3-3 at about 225*. I rub them down then smoke for three hours at 225. At the three hour mark I wrap them in foil with some rub, brown sugar, apple juice, and a little butter and then go another 2-3 hours. The foil will be full of juice when they come off so we just open the top and eat them out of the foil packet so you can dip it in the juice as you go. No worries about cutting through the foil with your knife because you won't need a knife, they are sooo tender. In my opinion a perfectly cooked pork steak is one of the best things there is but cooked wrong they are just fatty and nasty. If done right the fat just melts away (except for a couple small butter soft pieces I can resist eating) and the meat is super tender, sweet, and juicy.

 

[alesmoker]

Thanks for the advice! I like the sound of treating them like ribs so I think I'll adopt that 3-3 method Dave. I'll be sure to post QView and let y'all know how they turned out!


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