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.

5 from 1 vote

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American

Keyword: easy, pork, smoked, steak

Prep Time: 30

Cook Time: 1 30

Resting Time: 10

Total Time: 2 10

Servings:

Calories: 152kcal

Author: Imma

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.

Nutrition