Description
Juicy, tender, and delicious, these hickory-smoked pork steaks are first brined, then seasoned with a dry rub before being smoked with rich hickory on a pellet grill.
Ingredients
Units
Scale
Equipment
- Aluminum foil
- Cutting board
- Digital meat thermometer
- Paper towels
- Pellet smoker/Pellet grill (Traeger or Pit Boss)
- Hickory wood pellets
Recipe Ingredients
- 4 bone-in pork shoulder steaks, 1-inch thick
- 2 tablespoons pork dry rub
- 1/2 cup basting liquid made from equal parts apple cider vinegar & apple juice
- 1/2 cup dark brown sugar
- 1/4 cup kosher salt
- 4 cups of water
- 1/2 cup barbecue sauce (optional)
Instructions
- In a small bowl, combine the brown sugar, kosher salt, and water. Bring to a boil and stir continuously to dissolve the brown sugar and salt.
- Put the mixture in a larger bowl with three cups of ice and one cup of water. Let the mixture cool before adding the pork steaks. Cover with plastic or place in an airtight container, and keep in the fridge. Brine for 6 hours.
- When ready to smoke, allow the pork steaks to come to room temperature. Pat the pork steaks dry and season with dry rub.
- Preheat the pellet grill to 225°F and add hickory wood pellets.
- Create a solution with half apple cider vinegar and half apple juice. This mopping liquid will be used to baste the meat as it smokes.
- Oil the grill grates and place your pork steaks on the grill. Close the lid and smoke for 2½ hours.
- Brush the pork steaks regularly with the mopping liquid (every 30 minutes or so) and flip the pork steaks when basting.
- At the end of the 2½ hour point, the internal temperature of the pork steaks should be about 145°F. You may use BBQ sauce to brush the meat within the last 10 to 15 minutes (if desired) before removing the steaks from the grill.
- Once the steaks have been removed from the grill, let them rest for 10 to 15 minutes. This will allow the juices to redistribute and make the pork steaks more tender and juicy.
- Serve with your favorite barbecue sauce, coleslaw, pickles, or veggies, and be ready to receive a lot of compliments!
- Prep Time: 5 minutes
- Brine Time: 6 hours
- Cook Time: 2 hours, 30 minutes
Nutrition
- Serving Size: 6 ounces
- Calories: 438
- Sugar: 1g
- Sodium: 117mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 2g
- Protein: 43g
- Cholesterol: 161mg