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- 1
Fire up the smoker
Get your smoker steady at 275F. Run hickory for the backbone and add a chunk of apple or cherry for a little sweetness. That combo is what gives pork steaks their color and that real smoke ring folks are after. Don't cheat this with liquid smoke - there's no substitute for the real thing.
- 2
Prep the steaks
These come off a pork shoulder, so wipe each 1.5-inch steak down with a paper towel to clear off any bone dust from the saw. Dry meat takes rub and smoke better.
- 3
Season
Slather both sides with a thin coat of yellow mustard - it's the glue, you won't taste it. Then coat evenly with your barbecue dry rub and let it sit while the smoker comes up to temp.
- 4
Smoke on the grates
Lay the steaks right on the grates and smoke at 275F for about 2 hours. You're building bark and color here. When they've taken on a deep mahogany, they're ready for the next stage.
- 5
Braise until tender
Move the steaks into an aluminum pan, pour barbecue sauce over the top, and dot with the butter cut into pieces. Cover tight with foil and put the pan back on the smoker for another 1 to 2 hours. You're done when they hit an internal temp of 195-200F - that's when the connective tissue in a shoulder cut finally lets go and turns tender. Pull one and it should feel like probing warm butter.
- 6
Sear for bark (optional)
If you want a charred edge, crank a grill to 450F and give each steak 4-5 minutes a side, basting with the drippings from the pan. This tightens up the exterior and caramelizes the sauce.
- 7
Rest
Let them rest 10-15 minutes before you cut in. The juices need time to settle back into the meat - slice too soon and it all ends up on the board.
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Smoked Pork Steaks (St. Louis Style)
Created by: SmokeRingSteve
Ingredients
- 4 pork shoulder steaks
- 1/4 cup yellow mustard
- 1/4 cup barbecue dry rub
- 1/2 cup barbecue sauce
- 1/4 cup butter
Instructions
- Fire up the smokerGet your smoker steady at 275F. Run hickory for the backbone and add a chunk of apple or cherry for a little sweetness. That combo is what gives pork steaks their color and that real smoke ring folks are after. Don't cheat this with liquid smoke - there's no substitute for the real thing.
- Prep the steaksThese come off a pork shoulder, so wipe each 1.5-inch steak down with a paper towel to clear off any bone dust from the saw. Dry meat takes rub and smoke better.
- SeasonSlather both sides with a thin coat of yellow mustard - it's the glue, you won't taste it. Then coat evenly with your barbecue dry rub and let it sit while the smoker comes up to temp.
- Smoke on the gratesLay the steaks right on the grates and smoke at 275F for about 2 hours. You're building bark and color here. When they've taken on a deep mahogany, they're ready for the next stage.
- Braise until tenderMove the steaks into an aluminum pan, pour barbecue sauce over the top, and dot with the butter cut into pieces. Cover tight with foil and put the pan back on the smoker for another 1 to 2 hours. You're done when they hit an internal temp of 195-200F - that's when the connective tissue in a shoulder cut finally lets go and turns tender. Pull one and it should feel like probing warm butter.
- Sear for bark (optional)If you want a charred edge, crank a grill to 450F and give each steak 4-5 minutes a side, basting with the drippings from the pan. This tightens up the exterior and caramelizes the sauce.
- RestLet them rest 10-15 minutes before you cut in. The juices need time to settle back into the meat - slice too soon and it all ends up on the board.