View Full Version : Smoking pork steaks??
BIGBrandon2785
07-17-2012, 01:41 AM
On the 4th I smoked spare ribs,pork steaks,2 fattys,1 whole chicken and some chicken quarters.I tryed to smoke everything fast at 260-275 with hickory on my offset..........Well I moved stuff around about 3 times and at the end of the 4th hour,I checked the meat and everything was done.
Well today my uncle ask "I cut into you pork steak and seen pink and it was "chewy" .
Well my question is.................I know why the food is pink(the smoke ring),but why is it chewy??I checked every thing with thermometer,and I sure had nothing but compliments on everything but the pork steaks??Im thinkin maybe I should reverse sear smoked pork steaks from now on??
Dr_KY
07-17-2012, 04:53 AM
Have never smoked pork steaks and I think they are better suited for high heat.
DaveMW
07-17-2012, 05:13 AM
I agree with the Dr. I cook them over high heat not low and slow.
dfaarc
07-17-2012, 05:42 AM
I will reverse sear pork steaks. Lns might turn them into jerky strips.
jlane
07-17-2012, 09:25 AM
I smoked some center cut pork steaks a few weeks ago, they were about an inch thick or so, which I think is key for low and slow pork steaks. I put them on the Backwoods Chubby at 250 for two hours and then wrapped in foil with butter and brown sugar for an hour. Then unwrapped and sauced them and let them go another 20 minutes. They had a great smoke ring and were fork tender. That was the first time I've sauced anything in the Chubby, what a mess that was but it was the best pork steak I've ever had.
krandy21784
07-17-2012, 09:51 AM
I smoke them all the time for 4-5 hours on low heat. I sauce them and wrap them in foil for the last hour and they are tender, falling off the bone. I have them cut at 5/8 inch.
Braddog
07-17-2012, 10:14 AM
I smoke them all the time for 4-5 hours on low heat. I sauce them and wrap them in foil for the last hour and they are tender, falling off the bone. I have them cut at 5/8 inch.
Same here (minus the sauce). The key is to get them cut thicker than the prepackaged ones in the meat case.
Cheers,
Braddog
5string
07-17-2012, 12:18 PM
My rule of thumb for any meat is, Over an inch goes low and slow, under an inch goes hot and fast.
hcj3rd
07-17-2012, 12:52 PM
I cook pork steaks on my grill. Then I get half foil pan and add a bottle of my favorite bbq sauce and a beer. Place steaks in sauce cover with foil and put back on grill for about 45 minutes very tender and very good.
cheeaa
07-17-2012, 01:34 PM
I cook pork steaks on my grill. Then I get half foil pan and add a bottle of my favorite bbq sauce and a beer. Place steaks in sauce cover with foil and put back on grill for about 45 minutes very tender and very good.
I like to do the sauce bath too. But, I smoke them for an hour or two in the beggining and then after the sauce I throw them on direct for some char.
Pork Steak is probably the most versatile bbq item you can do though. There's a million ways to do them. And for the price, just buy a few packages, try a bunch of different ways and see what you like best. Even bad pork steaks are pretty good. lol
bronc76
07-17-2012, 03:57 PM
I like cutting my own steaks from the loin and using them. Always come out very tender and very very good.
cheeaa
07-17-2012, 04:19 PM
I like cutting my own steaks from the loin and using them. Always come out very tender and very very good.
I think you're talking about a pork chop. We're talking about a butt sliced into steaks.
humblegriller
07-17-2012, 08:36 PM
Wow! I didn't think anyone outside of the St. Louis area knew what a pork steak was. I always got blank stares from non-St. Louisans.
Here's a good method from the BBQ Pit Boys:
http://www.youtube.com/watch?v=4GM6BgZgunw
farklf
07-17-2012, 09:59 PM
Nice video! Thanks!
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