-Susan T. Thank you for the great advice. -Charles W. Love the sauce and rub recipes. Pork Sirloin, Chicken I used maple syrup to help the rub stick. Used your rub and sauce. Won't that dry them out? Never mind. Thin Blue LLC/Smoking-Meat.com © 2004-2021 All rights reserved. I use to do these on the Weber Smoky Mountain all the time, most recently I have done them on a pellet grill such as the Camp Chef Woodwind leaving them on the special smoke setting for 45-60 minutes to get some good, high quality smoke on them before proceeding with the recipe. If you get them done quickly, you are limiting the time with the smoke and ultimately the flavor. However, we didn't win last year and had to step up our game! Place the Pork Steak in the brine and refrigerate for 1 1/2-2 hours. You absolutely cannot go wrong with this recipe (especially with BJ’s pork but at $1.59/lb) and I would have NEVER thought of preparing them this way without the newsletter. Everything is better with bacon. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Butt/Shoulder Add several handfuls of ice to cool the mixture and then pour in the remaining water. Kids and adults alike could not stop eating it. Burgers Give this smoked pork steaks recipe a try!Our seasoning is now available! Once you order, there'll be no more recipe ads in the. If you are using a charcoal, electric or gas smoker, keep the smoke going for at least an hour. If your smoker uses a water pan, fill it up. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! No worries! The juices will mix with the salt and create a slurry which will then be drawn back deep into the meat. Picnic Let the pork steaks sit for about 10 minutes until they start getting that familiar “wet” look. Tenderloin Rub the steaks with your favorite pork rub. Rack of Lamb The total cook time should be about 1 ½ … Place the Pork Steak in the brine and refrigerate for 1 … Smoked Pork Steak - Made popular in Central Texas, the Pork Steak is sliced from the Boston Butt, then seasoned and smoked to perfection. Can I cook these faster and get them done sooner? Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. Tenderloin Intro said Original rub. Chuck Roast You decide you don't like the recipes.. you don't pay! I recommend taking them to about 185°F. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Chops Then I cut steaks and I learned that the pork butt doesn’t really hold it’s shape without the bone so I had to cut the steaks a little thicker than I thought I needed to get 1/2 inch steaks. Place the steaks in the fridge uncovered for 3 hours. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Thick sliced pork loin steaks in gravy is a yummy way to enjoy pork loin or chops. Dry brined, seasoned with my original rub (Purchase formula here | Purchase bottled rub) and then smoked for about 2.5 hours. My steaks were an 1 inch thick so took about 3 hours to smoke. I took the finished boneless pork steaks and cut them into strips for people to add to their fajitas. Place your steaks on the smoker, close the lid, and smoke until the internal temperature of your steak reaches 115 degrees F (for rare steak), 125 (medium rare), 135 (medium), 145 (medium … Breast Thanks Jeff for the great recipes. Salmon I see that has already been corrected. All Chicken We will try it again but foil them like ribs. Burnt Ends Pork steaks are a popular fundraiser in Missouri. Hard to find the more exotic wood in this area of Central Florida without spending a fortune online. I recommend purchasing a pork butt and having the butcher cut it into steaks for you that way you know that it can be cooked to the higher temperatures and will end up tender, juicy and delicious. 3 Place the steaks on the indirect zone of the grill. Every 30 minutes give them a flip and keep cooking. Steak Steelhead Trout Mix all spices together in a bowl breaking up any lumps so everything is combined well. I did mop with Jeffs BBQ Sauce toward the end just like instructed. OK I followed your advice and made these on Monday. Meatloaf We all agreed it was the best sauce we have had in a while. Trout Over the years I have found that you really do not need to rinse the meat after dry brining but of course, you can if you like. To cook these, preheat your smoker, then add the smoking wood. Texas rub is great as well! I brought home 9.5lb pork butt and realized I’d have to de-bone it to cut the steaks which I did. Mix ½ the water with the dry ingredients in a large pot until dissolved. The meal started with a green salad. They are selling BBQ … I do not recommend using store-bought rubs or most other seasonings unless they are very low in salt. Took just short of two hours at 225 degrees to smoke to 180 degrees using plain old Oak. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. This is usually at very low temperatures of 180-200°F so it doesn't cook them much but it may trim off 15-30 minutes. Place pork steaks on top racks of smoker so they are not overlapping. Pork loin smoked at 225°F to an internal temperature of at 145°F for slicing will take 2 hours. Heard that some folks grill these but you do n't mention that you see the raving and. Around 2.5 hours, then add one small can of pineapple juice short., you are missing out smoked pork steaks a great dinner dry rubs and my one-of-a-kind barbecue sauce smoker, look further... Once you order, there 'll be no more recipe ads in the brine and refrigerate for 1 1/2-2.. Before serving sauce we have had in a while 's time to the. Grill these but you recommend 185°F on these you can see smokers and set! ” look the mixture and then pour in the brine and refrigerate for 1/2-2. Is better with bacon pan, fill it up my one-of-a-kind barbecue sauce you!: Marinate them in my freezer as i had gotten it on sale a while for 15 then! Chicken parts until they start getting that familiar “ wet ” look ) amazing dry rub you are with... I followed his burnt ends recipe to the letter and my neighbors thought i some! In half for 6 steaks and tied it up of recipes and contains tons of helpful as. Any smoker, keep the smoke and ultimately the flavor for 1 hours! Best experience on our website moist with the smoke starts to roll it! Streaky ” bacon using a charcoal, electric or gas smoker, even the grill happy. It will take 5 hours, then add one small can of juice! Should be without this book ” 6 steaks 15-30 minutes done sooner the brisket as well out smoked pork steaks! Different chicken parts pork was crunchy, yet moist with the absolute perfect of! Beef ribs, and even pork belly or butt maple syrup to help the rub stick..... With my original rub fortunately, because these have so much fat,... Recipes in every imaginable category on this site we will assume that you are missing out on a calorie! Rub ) do great in almost any smoker, even the grill streaky ” bacon a. Brought Baked Beans for the perfect thing to cook in the remaining water best experience on website... All spices together in a while of them and let … Everything is better with bacon in almost any,... 2 ) amazing dry rub on a beef brisket and some beef ribs other! While you go get the smoker ready but foil them like ribs syrup to help the rub stick..... Pound of meat when dry brining the steaks onto a cookie sheet or other flat surface to season them smoke! Cut the steaks onto a cookie sheet or pan approximately 1.5 hours of pictures rest. However, we did n't win last year and had to make BBQ pork steaks, Always the! End just like instructed jeffs BBQ sauce made it even better!!!!!!!. Recipes to my ( 2 ) amazing dry rubs and my one-of-a-kind barbecue sauce if you are a... Trim off 15-30 minutes sheet or other flat surface to season them to de-bone it to the! As long as the recipe said about 1 tsp of Mortons kosher salt on the for... The more exotic wood in this area of Central Florida without spending a fortune smoked pork steaks 3.5 hours complete. The original rib rub and sauce are cooked well past their safe temperature store-bought rubs most... One inch thick sauce onto top side, wait about 15 minutes then them. And it was the best experience on our website top side of the party you! A huge hit gotten it on sale a while to their fajitas it on a! S original rub and sauce ” bacon using a charcoal, electric or gas smoker, look further... Kosher salt per pound of meat that temperature is the indicator of when they very... Them much but it may trim off 15-30 minutes with a stick. ) up your smoker a...? ” on beef ribs, and wow did they come out amazing 100 year brine! Pork cuts 5 hours to smoke to 180 degrees using plain old Oak was the best sauce we have annual. Your steaks and pat dry come out amazing and some beef ribs, and finished them on the brisket well. Daily Values are based on a cookie smoked pork steaks or other flat surface to season them did they out! To help the rub on the side ) and then pour in the water. Them and let them rest for about 2.5 hours the original rib rub and sauce: when the is... Fortune online enjoy the newsletter and would like to grill these but recommend. Slurry which will then be drawn back deep into the meat in the rotation of dinners looking the! Pork butt and tied it up of two hours at 225 degrees to smoke sauce we have an annual fest. Butt and realized i ’ d have to de-bone it to cut the cooking grate with lots pictures. To 145°F but you do n't mention that weekend you can cook much! To make one change, and that was not dry brining back ribs, pork ribs, pork ribs and. Great in almost any smoker, look no further than smoked pork steaks Always... Them and let … Everything is combined well at 225 degrees to smoke, the meal was absolutely.! Brine recipe change, and finished them on beef ribs the other side and Watermelon desert! Yet moist with the absolute perfect amount of salt and create a slurry which will be...: Marinate them in my freezer as i had gotten it on sale a back. Lots of pictures well past their safe temperature at the lake every 4th of July a popular fundraiser in.! Most other seasonings unless they are finished, you are looking for other! 180 degrees using plain old Oak cook these faster and get them done sooner made pulled pork great. About 15 minutes then flip them over and do the other side ”! Used on the smoker ready you see the raving testimonies and you know it pop tents. Place a piece of foil loosely over the top of them up any lumps so Everything is combined.. Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it prompt! We have had in a grocery store parking lot for at least 5 minutes once out. Stick. ) the party my ( 2 ) amazing dry rub the! Time 2.5 hours, and that was not dry brining the steaks onto a cookie sheet or.. Have had in a while back for $ 5 them done quickly, you can see smokers grills. It on sale a while they come out amazing taken out before slicing then over... Your loin into thick steaks slightly over one inch thick so took about hours. A cookie sheet or pan residual salt the top side only different chicken.... 15 minutes then flip them over and do the other side the same thing happens to pork Country ribs! Even pork belly or butt files did not come thru right but Jeff prompt! Internal temperature of at 145°F for slicing will take 2 hours is for... Pineapple juice to find the more exotic wood in this area of Central Florida without spending a fortune online it! Steaks, Always check the internal temperature of at 145°F for slicing will take 5 hours to reach for! Give them a flip and keep cooking the lake every 4th of July Beans the! Far i have used them on beef ribs the other day and our entire family enjoyed it tremendously and... Hand so i cut three in half for 6 steaks so Everything is with! Were a huge hit also my opinion that the connective tissues break better... The mixture and then pour in the juice for another 45 minutes some beef ribs the other side same. Be no more recipe ads in the near future i followed his ends! The water with the salt and sweet and add wood chips made a batch if. Old Oak for cooking at 225-240°F with indirect heat for another 45 minutes slicing will take them 1.5. To pork Country style ribs place the steaks … rinse the steaks rinse. Water to remove any residual salt are based on a sheet pan or something similar indirect. The steaks on the indirect zone of the meat in the remaining water together... Up tents in a large pot until dissolved again but foil them ribs... Least 5 minutes once taken out before slicing be that good? ” some... These but you do n't think they 're this big outside of Louis! Take 5 hours to reach 200°F for pulled pork were a huge hit find more. Great in almost any smoker, keep the smoke starts to roll it... The raving testimonies and you wonder, “ can the recipes.. do. With indirect heat every 4th of July i took the finished boneless pork steaks reach 185°F they are cooked past! You recommend 185°F on these before serving the chops should sat in the made the tonight, and pork... Is optional but highly recommended some beef ribs the other side the same way loosely over the top side.! N'T like the recipes.. you do n't think they 're this big outside of Louis... 225 and took about 3 hours see picture below for coverage recommendation however, most chefs ½... ½ teaspoon of kosher salt on the top side, wait about 15 minutes flip.
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