Step-by-Step Instructions
Prep the Pork Steaks
Pat the steaks dry.
Rub with a thin layer of yellow mustard (optional) to help the seasoning stick.
Coat both sides generously with your pork rub.
Let them rest at room temp for 20–30 minutes while the smoker comes to temp.
Preheat the Smoker
Preheat your offset smoker to 250°F, using clean-burning oak, hickory, or pecan wood.
Maintain steady heat throughout the cook.
Smoke the Steaks (Unwrapped)
Place pork steaks directly on the grate.
Smoke for 1.5 to 2 hours, flipping once halfway through.
Spritz with a 50/50 mix of apple cider vinegar and water every 30–45 minutes to keep them moist and build a mahogany bark.
Wrap (Optional for Tenderness)
Once the internal temp reaches 160–165°F, wrap in foil or butcher paper to braise and push through the stall. Cook for another 45–60 minutes.
Finish & Sauce (Optional)
Unwrap when internal temp hits 190–195°F.
At this point, you can brush with BBQ sauce and return to the smoker for another 10–15 minutes to set the glaze.
Rest & Slice
Remove pork steaks from the smoker and let them rest, tented with foil, for 10–15 minutes before slicing or serving whole.
