How long does it take to smoke pork steaks?

Pork steaks typically take about 3-4 hours to smoke at 250°F, depending on thickness. They’re done when they reach an internal temperature of 195-205°F for fall-apart tender with a crispy bark.

Do you flip pork steaks while smoking?

Yes, you should flip every time you are ready to baste them. This helps build an even crust on each side.

Do I have to use a mop sauce?

You can use a spritz of apple cider vinegar instead, but the outside crust will not have the same level of flavor and texture. Get creative and try different combinations.

Can you grill pork steaks instead of smoking them?

Yes, pork steaks can be grilled over indirect heat and finished with a quick sear. Smoking adds deeper flavor, but grilling works well too.

Do you need to wrap pork steaks while smoking?

Wrapping is optional. If you want extra tenderness, wrap them in foil around 165°F and cook until they hit 195°F.

How to Smoke Pork Steaks (Juicy, Tender, and Mopped)

Ingredients

Scale

2 pork steaks, at least 1″ thick, around 16 ounces each
3-4 tablespoons seasoning, such as Canyon Crust
1 cup water
2 smashed garlic cloves
2 tablespoons unsalted butter
1/2 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1/2 cup Smoky Sweet Heat Sauce

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Instructions

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!

Notes

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: 30 minutes
Cook Time: 4 hours
Category: Pork
Method: smoking
Cuisine: BBQ

Nutrition

Serving Size: 1/2 steak
Calories: 256
Sugar: 8.8 g
Sodium: 2017.1 mg
Fat: 10.7 g
Carbohydrates: 14 g
Protein: 22.7 g
Cholesterol: 66.4 mg