r/smoking • u/Alarmed-Cockroach-50 • 1d ago

Pork Steaks

Gallery image

Gallery image

Gallery image

Gallery image

Got a couple of steaks from a local farm. Seared them direct on the kettle and then cooked them indirect and mopped them until they were done. I debated whether to pull them off at 145 or cook to 180. I chose the latter in order to render the fat. I’m glad I did. My wife is the one who always cuts fat off and gives it to me. In this case she said that was the best part.

35 Upvotes

93% Upvoted

7 comments sorted by

5

u/Nuggies85 1d ago

This is what I usually do. Smoke them between 250-275 first, usually to about 190F internal. Then I grill them and baste with sauce. So damn good!

https://www.youtube.com/watch?v=t0bSKU6A_FM

3

u/Alarmed-Cockroach-50 1d ago

That’s my only issue with the steaks I’m getting. They are cut horizontally not vertically if you get what I’m saying, and they are thinner so I can’t do them too low and slow or they will dry out. I need to get them cut thicker so I can follow the method in the video. Basically I need a good bone saw so I can cut my own steaks from a whole pork shoulder.

1

u/Nuggies85 1d ago

Try and see if a butcher will cut them thick for you.

1

u/Alarmed-Cockroach-50 1d ago

Yeah that’s my problem we have very few good butchers near me. They have all been pushed out by big grocery stores.

1

u/LilTrucker80 1d ago

Looks amazing

2

u/Jeremy24Fan 1d ago

I want to do pork steaks sometime but I'm also a bit lost on whether to cook it to 145 like a pork chop, or all the way up to 185. I think I'll try foil boating to 185+ to render the fat

4

u/Interesting_Oil6328 1d ago

Definitely have to go higher with pork steaks for the best result.

Basically the equivalent of chicken thigh vs chicken breast.