Smoked Pork Steaks for Pulled Pork

[Central PA Cowboy]

Can smoking pork butt steaks for pulled pork be done? How so? Right now I have them smoking at 275°, but just put them on. I can't find anything in regards to making it like pulled pork. Any ideas will help greatly.

 

[smokinq13]

I'd say yes it can be done. Only problem id say could happen would be them drying out, since steaks are usally thinner. Maybe smoke for 3 hours then wrap them all together to conserve moisture

 

[Central PA Cowboy]

I'd say yes it can be done. Only problem id say could happen would be them drying out, since steaks are usally thinner. Maybe smoke for 3 hours then wrap them all together to conserve moisture

Wrap then put them back in until IT reaches 205°?

 

[chopsaw]

Maybe start by lowering your heat . 225 or so .
how many steaks ?
Were they center cuts or butt sliced into steaks ? Might make a difference in the fat content .
You could stack and wrap or put in foil pan with or without sauce , cover and let them break down .

 

[Central PA Cowboy]

Maybe start by lowering your heat . 225 or so .
how many steaks ?
Were they center cuts or butt sliced into steaks ? Might make a difference in the fat content .
You could stack and wrap or put in foil pan with or without sauce , cover and let them break down .

Butt sliced into steaks. Should I wrap now or at 165°?

 

[chopsaw]

So you should have a fat end piece . Thats good . I'm not a wrap guy on whole butts . I think they wrap at 165 to help with stall . I wouldn't think you will get a stall because they are sliced . I know you are wrapping to hold moisture , just thinking out loud . Like S13 said get your smoke then wrap them up . 165 sounds like a plan .

 

[chef jimmyj]

Yes, wrap now with some liquid, apple juice or cola, and some rub. An hour at 300° in the oven should have them falling apart...JJ

 

[Central PA Cowboy]

Yes, wrap now with some liquid, apple juice or cola, and some rub. An hour at 300° in the oven should have them falling apart...JJ

You mean put in oven now?

 

[smokinq13]

Sorry I didn't reply sooner. But just like what the others have said, get a internal temperature around 165F... wrap in foil with some type of liquid and little seasoning... either put back in the smoker or in an oven, at an temperature of 275 - 300 F... once you hit a internal tempture of 190-200... pull them out and let them rest for a little. The longer the rest better I'd say. Hope this helped!

 

[chef jimmyj]

You mean put in oven now?

Sure. The liquid will braise the meat tender without moisture loss. We do it all the time with ribs we want falling off the bone. Same here. Take the foil pouch, wrap in towels and stick in a cooler untill your ready to eat...JJ