Smoked Pork Steaks
Ingredients
- 2 pork steaks (approx. 1 inch thick)
- dry rub or seasoning of your choice
- wood chips or chunks for smoking
- cooking oil or non-stick spray
Instructions
- Preheat the smoker to a temperature of 225°F (107°C), and make sure you have enough wood chips to provide a steady supply of smoke while cooking.
- Pat the pork steaks dry and season them with your chosen dry rub or seasoning blend generously. Gently press it into the meat.
- Rest the seasoned pork steaks at room temperature for 20-30 minutes to allow the flavors to penetrate the meat.
- Place the wood chips or chunks on the smoker, following the manufacturer's instructions. If you have a gas or electric smoker, check the user manual for guidance.
- Once the smoker has reached the desired temperature, place the pork steaks directly on the grate, but leave enough space between them for optimal airflow. Close the smoker lid.
- Maintain a steady temperature of 225°F (107°C), then check the internal temperature of the steaks with a thermometer.
- Once cooked, remove from the smoker, rest, slice, and serve.
Notes
*Photo by freecandy13 licensed under CC BY-SA 2.0
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