How to Smoke Pork Steaks

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Smoked pork steaks are moist and intensely flavored.
Smoked pork steaks are moist and intensely flavored. (Image: preparing pork chops image by Roslen Mack from Fotolia.com)

A pork steak is a juicy cut of meat from the shoulder of the pig. Pork steaks remain moist while cooking due to their high fat content. Smoked pork is cooked slowly at a low temperature, producing a tender, flavorful steak. The three main types of smokers are cylindrical water, horizontal dry wood and electrical. The smoker uses wet wood chips to to produce the smoky flavor. In preparation for cooking, pork steaks are marinated in a brine consisting of juices, herbs, spices and even beer to infuse the meat with flavor.

Things You'll Need

  • Pork steaks
  • Bowl
  • Seasoning rub
  • Smoker
  • Wood chips
  • Bucket
  • Matches
  • Meat thermometer
  • Barbecue tongs

Soak the wood chips in a bucket of water overnight to saturate the wood thoroughly. Fruit woods such as apple, pear or cherry pair well with pork.

Prepare the pork marinade according to the recipe. Marinades should include an acidic component such as vinegar or fruit juice to help tenderize the meat. Other seasonings can include herbs and spices such as oregano, thyme, and black peppercorns. Allow the pork to marinate overnight in your refrigerator.

Rinse the marinade from your steaks and pat dry. Rub the steaks with your favorite pork rub. Be sure to cover the entire steak with seasoning.

Light the fire in the smoker per the manufacturer's directions. Allow the temperature to rise to 225 degrees Fahrenheit. Check the temperature gauge to confirm the smoker is hot enough.

Add the wet wood chips to the smoker box.

Place the pork steaks, evenly spaced on the cooking rack.

Smoke the steaks for one to three hours depending on their size. Flip the steaks once, halfway through the cooking process. Check frequently to ensure that the pork doesn't begin to dry out.

Insert the meat thermometer into the thickest part of a steak. Remove the steak from the smoker once the internal temperature has reached 155 degrees Fahrenheit. The temperature will continue to rise about five degrees as it rests outside of the smoker.

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