Smoking Pork Steaks on a Pellet Grill

Video Smoked pork steaks on pellet grill

Pork steaks are one of my all-time favorite smoked dishes. They’re not only budget-friendly but also packed with intense flavors and have the ability to absorb smoke like no other. And the best part? They cook up in no time! It’s truly a winning combination!

Seasoning the Pork Steaks

To begin, I worked with a couple of pork steaks, each weighing just over one pound and measuring about 3/4 of an inch in thickness. These juicy steaks had plentiful marbling and a modest amount of external fat.

While I left the fat strip on the left side of the steaks intact, I usually trim it down for larger fat strips.

Next comes the seasoning. I use a special rub designed specifically for grilling pork steaks. However, I opt for a rub with a higher sugar content since I’ll be cooking at low heat. This eliminates any concerns about the sugar burning.

Here’s the recipe for my go-to dry rub for smoked pork steaks:

  • 1/4 cup of smoked paprika
  • 1/4 cup of seasoned salt (Mortons)
  • 2 tablespoons of chili powder
  • 1 tablespoon of black pepper
  • 1 tablespoon of sugar

I’m quite generous with the dry rub, ensuring the meat gets a good coating. Let the seasoned meat rest for at least 30 minutes to allow the rub to dissolve and infuse into the pork.

Smoking the Pork Steaks

For this cook, I fired up my trusty Z Grills 600 Series pellet grill, setting it to 250°F and using hickory pellets for that unmistakable smoky flavor.

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The pork steaks went onto the grill, where they bathed in the fragrant smoke for an hour until they reached an internal temperature of 130°F. Although they weren’t fully cooked at this point, it was the perfect time to add a glaze of Head Country barbecue sauce.

Pork is a versatile meat that complements both sweet and bold barbecue sauces. For a change from overly sweet sauces like Sweet Baby Ray’s, I opted for Head Country. But if you’re in the mood for a completely different yet absolutely fantastic flavor, try using a Sweet Thai Red Chili Pepper glaze, just like I did for my smoked pork chops. Mmmmm!

I let the meat continue to cook for another 15 minutes until the steaks reached an internal temperature of 145°F. This is an important temperature to achieve, as it ensures the pork steaks remain juicy and tender. Overcooking them beyond 145°F is a common mistake that leads to dry and tough results.

Believe me, once you pull these pork steaks off at 145°F, you’ll be rewarded with pure satisfaction.

Craving More Smoke?

If you’re craving a stronger smoke flavor, here’s a little trick. Begin the cooking process in “Smoke Mode,” typically at around 180°F. Let the steaks smoke for 30 minutes, then raise the temperature to 250°F to finish cooking.

Alternatively, you could maintain a constant temperature of 250°F throughout the cook and enhance the smoke by using a 6-inch smoke tube filled with hickory pellets. Simply light the pellets with a propane torch until they have open flames, blow out the flames, and place the smoking tube alongside the pork.

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A full 6-inch smoke tube will provide around two hours of smoking before the pellets are used up.

Pit Boss Pellet Grill Considerations

If you’re using a Pit Boss pellet grill or any pellet grill with a Flame Broiler, exercise caution and place the pork steaks away from the Flame Broiler. These grills lack a heat distribution shield between the fire pot and the grease tray, resulting in significant hot spots near the Flame Broiler, even when it’s closed.

For the best outcome, these steaks need to cook slowly at low temperatures. Additionally, avoid potential issues with the sugar in the rub by not placing the steaks on a hot spot.

The Result: Heavenly Smoked Pork Steaks

The smoked pork steaks turned out to be a symphony of smoky, salty, and sweet flavors that were nothing short of spectacular.

I paired these delectable steaks with roasted potatoes, steamed broccoli, and a simple, yet satisfying, coleslaw. It made for an absolutely unforgettable dinner experience.

If you’re searching for a quick and effortless dish to impress on your smoker, look no further than pork steaks. Trust me, you won’t be disappointed!

Taking Pork Steaks to the Next Level

If you have the luxury of time, you can elevate your pork steaks’ flavors even further by marinating them in an incredible pork steak marinade courtesy of Extraordinary BBQ. While this step is entirely optional, it adds an extra punch of exquisite taste.

Here’s the marinade recipe:

  • 1 cup of apple juice
  • 1 cup of regular cola
  • 1 cup of regular sprite
  • 1/4 cup of salt
  • 1/4 cup of dark brown sugar
  • 1 tablespoon of black pepper
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Mix the marinade ingredients thoroughly and place them in a gallon Ziploc bag along with the pork steaks. Allow them to marinate in the refrigerator for at least an hour, or up to four hours for maximum flavor infusion.

Remove the pork steaks from the marinade, pat them dry with paper towels, then proceed with the seasoning and cooking steps explained earlier.

Now that you’re armed with the know-how of smoking pork steaks, it’s time to unleash your culinary prowess and create a feast fit for the gods of barbecue. Enjoy the process, savor the flavors, and let the tantalizing aroma of smoked pork steaks take you on a journey of pure indulgence!

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