Smoked Pork Steaks
Smoked Pork Steaks – Smoky, juicy, and tremendously flavorful, this dish is a favorite at my house. Smoked pork steaks are affordable and easy, and everyone always cleans their plate. What more could a mama ask for? 🤩
Now, you may wonder if pork chops and steaks are the same thing. The answer is no. Pork chops come from the loin, while pork steaks come from the pig’s shoulder. This cut takes a little more time to cook but results in a tender, juicy steak infused with loads of flavor.
Personally, I think pork steaks are amazing because of their down-home BBQ vibe. The classic smoked flavor, enhanced with a nice homemade dry rub, is finished off with a slathering of BBQ sauce. They’re tender, they’re sticky, they’re sweet and spicy, they’re BBQ perfection! ✨
How Long Do You Smoke Pork Steaks?
Depending on the steak’s thickness, an hour to an hour and a half does the job. However, the kind of grill or smoker can affect the cooking time. Heat consistency, or lack of it, can also affect smoking time.
A handy meat thermometer lets you know precisely when the pork steaks are done. I smoke mine to an internal temperature of 145°F (63°C) for a medium finish. 😋
Recipe Ingredients
- Pork Steaks – Sometimes called pork blade steak or simply Boston butt, you can usually find pork steaks at your local grocery store. Or ask a local butcher to cut some for you.
- Worcestershire Sauce – This liquid ingredient helps your dry rub adhere to the pork steak. You can use olive oil or mustard instead if you choose.
- Dry Rub – Salt, pepper, garlic and onion powder, oregano, cumin, thyme, brown sugar, chili powder, and paprika come together to make a heavenly dry rub. It infuses flavor and creates a crisp and delicious bark on the pork steaks.
- BBQ Sauce – Your choice of sauce is optional, but I love to brush smoked pork steaks with homemade BBQ sauce.
How to Smoke Pork Steaks
Season the Pork Steaks
- Prep Steaks – Remove the pork steaks from the fridge. Lightly pat dry pork steaks with paper towels, and bring to room temperature for 20-30 minutes.
- Flavor – Rub pork steaks with either Worcestershire sauce, olive oil, or mustard. Lightly season on both sides with salt. Set aside.
- Dry Rub – In a medium mixing bowl, whisk ground pepper, garlic powder, onion powder, oregano, cumin, thyme, brown sugar, chili powder, and paprika.
- Season – Thoroughly coat every inch of the pork steaks with the dry rub mixture. Let them sit for 15-20 minutes so the meat can absorb the flavors.
Prep Your Smoker
- Preheat – While you wait, preheat your smoker or grill to a low temperature, around 225°F (107°C). If you’re using a grill, set it up for indirect heat.
- Soak the wood chips in water for about 30 minutes, then drain them. If using a smoker, add the wood chips to the smoker box. For a grill, you can use a smoker box or make a foil pouch with the chips inside and poke holes in it.
- Moisture – If desired, fill a metal or aluminum water pan with water and place it on the smoker’s lower rack.
Smoke the Pork Steaks
- Load Smoker – Place the pork steaks away from the direct heat in your smoker (or grill).
- Smoke the pork steaks to an internal temperature of 145°F (63°C) for recommended safety. This usually takes 1-1½ hours, depending on the steak’s thickness and your smoker’s temperature.
- Rest – Remove from the smoker and let them rest for 10-15 minutes before serving.
- BBQ Sauce – Brush with BBQ sauce if desired, and serve with your favorite sides.
Recipe Variations
- Get creative with your rubs and sauces to make your pork steaks more herby, spicy, sweet, etc. As for BBQ sauce, you can use any sauce you like, homemade or store-bought.
- Try a glaze. Lightly season your pork steaks before putting them on the smoker, then brush them with a glaze a few times during the last 30 minutes of cooking. One glaze I love uses maple syrup, soy sauce, Dijon mustard, and minced garlic. 🤤
- Go sugarless. If your diet requires you to skip the sugar, you can omit it from this recipe. If you still want that sweet bark, though, try a sugar substitute like Swerve brown sugar replacement.
Tips and Tricks
- Wood chips can affect your steak’s flavor. Hickory, applewood, cherry, or a mix of these range from strong to sweet. Experiment with different types to find what you like most.
- Putting a water pan in the grill is optional, but I highly recommend it. It adds moisture to the cooking environment and stabilizes the temperature inside the smoker.
- A good thermometer helps you monitor the temperature during the smoking process. Consistent, low temperature keeps the meat from drying out. 🌡️
Make-Ahead Instructions
These are the tastiest fresh from the smoker, but they reheat just fine. So you can smoke them ahead and reheat them. You can also cook them up, freeze them for up to 3 months, then thaw and reheat in the oven.
Serving and Storage Instructions
Serve smoked pork steaks just after resting with plenty of tasty sides and sauces.
Leftovers are great for chili, soups, and stews. Refrigerate leftover pork steaks for 3-5 days or freeze them for up to 3 months in an appropriate storage container. Reheat in the oven on low or pop them in the microwave.
What Goes With Smoked Pork Steaks
Make dinner easy by smoking your sides, too! Smoked baked potatoes, baked beans, corn on the cob, and cole slaw are sure winners!
More Perfect Pork Recipes to Try
- Smoked Bacon
- Pork Belly Burnt Ends
- Smoked Pork Spare Ribs
- Pellet Grilled Pork Chops
- Easy Smoked Pork Butt
Smoked Pork Steaks
Equipment
- 1 Smoker
Ingredients
- 4 pork steaks or more
- salt to taste
- 2-3 tablespoons Worcestershire sauce (to rub the pork steaks before adding dry ingredients)
- ½ tablespoon freshly ground pepper
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- ¼ cup dark brown sugar, firmly packed
- 2 teaspoons chili powder
- 1 teaspoon paprika
Instructions
- Remove the pork steaks from the fridge. Lightly pat dry pork steaks with paper towels, and bring to room temperature for 20-30 minutes.
- Rub pork steaks with either Worcestershire sauce, olive oil, or mustard. Lightly season on both sides with salt. Set aside.
- In a medium mixing bowl, whisk ground pepper, garlic powder, onion powder, oregano, cumin, thyme, brown sugar, chili powder, and paprika.
- Thoroughly coat every inch of the pork steaks with the dry rub mixture.
- Let them sit for 15-20 minutes so the meat can absorb the flavors.
- Preheat your smoker or grill to low, around 225°F (107°C). If you're using a grill, set it up for indirect heat. A reliable thermometer helps monitor and maintain the temperature throughout the smoking process.
- Soak the wood chips in water for about 30 minutes prior, then drain them. If using a smoker, add the wood chips to the smoker box. For a grill, you can use a smoker box or make a foil pouch with the chips inside and poke holes in it.
- If desired, fill a metal or aluminum water pan with water and place it on the smoker's lower rack. You can also put it on the same rack as far as possible from the pork steaks. The water pan serves multiple purposes, including adding moisture to the cooking environment and stabilizing the temperature inside the smoker.
- Place the pork steaks away from the direct heat on the smoker or grill.
- Smoke the steaks until they reach an internal temperature of 145°F (63°C) for recommended safety. This usually takes 1-1½ hours, depending on the steak's thickness and your smoker's temperature.
- Remove from the smoker and let them rest for 10-15 minutes before serving.
- Brush with BBQ sauce if desired, and serve with your favorite sides.
Notes
- Wood chips can affect your steak’s flavor. Hickory, applewood, cherry, or a mix of these range from strong to sweet. Experiment with different types to find what you like most.
- Putting a water pan in the grill is optional, but I highly recommend it. It adds moisture to the cooking environment and stabilizes the temperature inside the smoker.
- A good thermometer helps you monitor the temperature during the smoking process. Consistent, low temperature keeps the meat from drying out.
- An internal temperature of 145°F (63°C) is recommended for food safety on pork.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.