- 2 pork steaks, at least 1″ thick
- 1/4 cup Signature Sweet & Smoky Rub
- 1 cup water
- 2 smashed garlic cloves
- 2 tablespoons unsalted butter
- 1/2 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 cup BBQ sauce
- Season the pork steaks generously on all sides with the seasoning. Allow them to rest at room temperature while the smoker preheats to 250°F.
- Place them in the smoker and allow them to cook for at least an hour, until the bark has started to form.
- Make the mop sauce. Combine the water, garlic, butter, vinegar, Worcestershire, and BBQ sauce in a sauce pot. Warm until melted through, and keep warm while you base the pork steaks.
- Once the bark has formed, baste the pork steaks. Continue to apply a layer and flip every 45 minutes until they reach about 185°F.
- Start to check for tenderness by probing the steaks with a meat thermometer. There should be very little resistance as if you’re sticking it into a jar of peanut butter. Once that occurs, remove the steaks from the smoker.
- Allow them to rest for 30 minutes lightly tented with foil before slicing. Enjoy!
- Smoking pork steaks is more about feel and intuition than temperature. It will be fully cooked, but potentially not tender enough. Keep pushing it and basting as needed.
- Prep Time: 10
- Cook Time: 4 hours
- Category: Pork
- Method: Smoking
- Cuisine: BBQ
Keywords: smoked pork, pork steaks, boston butt, pork blade steaks, smoked pork steaks, bbq pork