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Featuring a guide to smoked pork steaks

Smoked Pork Steaks

Slice into juicy Smoked Pork Steaks and you’ll enjoy every crispy bite. Layering smoke with sweet sauce builds a deeply flavored bark.

  • Total Time: 4-5 hours
  • Yield: About 6-8 1x


  • 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


  1. 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.
  2. Place them in the smoker and allow them to cook for at least an hour, until the bark has started to form.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: Brad Prose
  • 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

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