Smoking Porksteaks


 
J

John_H

TVWBB Member
My Dad's Birthday is coming up and he has requested Pork Steaks for his birthday. Does anyone have any ideas on how to smoke Pork Steaks? I have thought maybe I could stand them up in my rib racks?

Temp?
Time?
Seasonings?

Any suggestions would be appreciated. Jokes about the Jayhawks would not.
 
No problem John.....You can really run the spectrum with how to cook them. Do you have them allready? Just wondering what exact cut you're picking up. Sirloin steaks or shoulder? Also how thick. The thicker ones are nice to take on a slow temp for say a couple of hours. The thin one's can be done dirrect over medium heat. For flavors you name it really, anything you like with pork. Any flavor profiles you're dad likes?

Clark
 
I'm going to be doing pork shoulder steaks (sliced). I want to do them low and slow. I know some people will say you just end up with pulled pork but this is the way my Dad likes it and its his birthday. So do you think I should do them for about 2 hours? Any foil involved? On another thread i read about people being concerned that they would dry out? Is this a real concern with sliced pork shoulder?
 
I wouldn't foil them or worry about them drying out, just don't over cook them. You can go low and slow and not end up with pulled pork. I would take them off when they were tender but not pulled pork tender, probably around 180 - 185 interal, then they will still be sliceable but tender. Just make sure to cut them reasonably thick, an inch or so would be good. Bob just did a cook and had pictures of cutting a pork steak that would be a good guide. I would use two hours as a rough guide but just check them from time to time.....

Clark
 
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