![]() ![]() Why you'll love this Traeger Smoked Pork Chops.Flip the pork steak every hour for even cooking (it doesn’t contain a traditional fat cap and is less likely to dry out this way).Alternatively, you can also fill a large foil pan with cold water and place it under the steak to create additional steam inside the grill to keep it moist as well.Start by allowing the pork to retain smoke flavor on your charcoal or electric smoker and spray it with diluted apple cider vinegar or apple juice every hour or so to set the bar and keep it moist.I usually do not use a standard smoke probe thermometer for this but will check it several hours later to see when I have hit a stall and again to check for the final temperature.to ensure that the pork steak gets enough smoke flavor, builds a bark, and can break down and become tender. Smoke the pork steak using low temperatures over indirect heat between 225 – 250 F.Here are some general tips and techniques to follow for the smoking process. Take the time to prep ahead if you can for the best results. The best way to get great flavor onto your pork steaks is to let the rub soak in for a few hours or overnight. Place on a baking sheet or plate and keep in the fridge (you do not want the steaks at room temperature when they go on the smoker, keep them cold).Coat the pork steak in a thin and even layer of rub all over.I avoid rubs with too much brown sugar for a slow cook. You can use my all-purpose BBQ rub or Cajun dry rub recipe (or your favorite dry rub). I used mustard but you can also use hot sauce, Worcestershire sauce, avocado oil, or even a thinned-out BBQ sauce. Use a light coating of binder and cover the entire steak (top, bottom, and sides). ![]() Remove the pork steaks from the packaging and pat them dry with a paper towel to remove the moisture.Here is the process I follow to prep my pork steaks: If you by chance find any silver skin, remove it (this is probably unlikely because of the way it is cut but it can happen). Pork steaks may come with a small piece of bone towards one portion of the middle and a slightly thicker ring of fat around the outside.Īll of this should remain intact. Pork steaks are easy to prep and take a lot less time than a full pork shoulder. Take note of this before purchasing ahead of time. Pork steaks roughly 2 inches thick are my preferred choice because they can take on more of the smoke flavor and build a better bark on the outside. ![]() Louis area of the United States).īut if you want thick steaks (which I find are better for a low and slow smoke recipe like this) that you get them from butcher shops if you have access. You can often find thin pork steak at your local grocery store (this is especially common in the St. This helps the connective tissues break down faster than it does when smoking a whole butt. The steak comes from slicing the shoulder/ butt portion of the meat into steak-style cuts. on average, whereas a pork steak is cut is often 1-2 pounds depending on the thickness. Typically you find pork shoulder to range from 10-16 lbs. This portion of meat comes from the upper front shoulder area (thus the name). Pork shoulder steaks come from the larger pork shoulder/ Boston butt cut of a pig. While this cut appears to look similar to a smoked pork chop, it is not the same. Ready to begin cooking? Simply jump to the recipe below and begin. This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
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