Mastering Smoked Pork Steaks on Your Pellet Grill

Juicy smoky, and finger-licking good – that’s what pork steaks hot off the pellet grill tastes like. These hearty cuts of pork shoulder are a backyard grilling staple especially in barbecue loving regions like the Midwest and South. While delicious, smoking pork steaks perfectly on a pellet grill does take some technique. Allow me to share what I’ve learned over the years about making these bad boys.

As an avid pellet griller and smoked meat enthusiast, I’ve smoked my share of pork steaks. Through trial and error, I’ve dialed in exactly how to smoke pork steaks on a pellet grill for maximum flavor and tenderness every time.

In this article, I’ll walk through my foolproof process step-by-step. I’ll also share tips for choosing the right pork steaks, ingredient ideas for flavors, and how to avoid common pitfalls. Let’s get smoking!

Selecting Your Pork Steaks

Obviously you need to start with high-quality pork steaks. Here’s what to look for

• Thickness – 1 to 1 1⁄2 inches thick provides the best balance of smoky flavor and tender texture after smoking.

• Uniform Shape – Nice, tidy rectangular cuts smoke more evenly than oddly shaped or thin tapered ends.

• Marbling – Look for ample fat marbling throughout. The fat bastes the meat during cooking.

• Freshness – Choose steaks that look moist with no dry spots or sticky film, Reddish pink color is ideal,

• Boneless – Boneless steaks absorb smoke and seasoning better. Any bone fragments can be tough after smoking.

I like to hand pick my pork steaks right from the butcher counter. You can custom order the thickness and shape you want.

Perfect Pellet Grill Prep

Prepping the steaks properly before smoking is key. Here’s how I get them ready to smoke:

• Pat dry with paper towels – removes excess moisture for better smoke absorption

• Trim off any weird skinny ends or large hunks of fat which can burn

• Lightly coat with mustard – enhances browning and helps seasoning stick

• Generously season all over with a sweet or savory dry rub – I love using a custom blend of brown sugar, chili powder, garlic, and paprika

• Chill for 30-60 minutes to allow flavors to penetrate – this quick marinade time makes a difference

Proper trimming, mustard slathering, and dry rub seasoning primes the steaks for incredible flavor. Now we’re ready to smoke!

Smoking Step-By-Step

Smoking pork steaks is simple on a pellet grill, but following the right process is crucial. Here are the steps I take:

• Preheat pellet grill to 225-250°F using maple, cherry, or apple pellets – fruit woods pair great with pork

• Place steaks directly on grill grates, wider end toward the back if possible

• Let smoke for 2 hours, uninterrupted – this time allows the low heat to tenderize the meat

• Remove steaks and lightly brush with favorite BBQ sauce diluted with apple juice or broth

• Return to grill for 1 more hour over indirect heat, or until internal temperature reaches 195°F

• Last 5-10 minutes, move steaks directly over the hotter firebox zone to add sear marks

• Remove from grill and let rest 10-15 minutes before slicing and serving

Maintaining a steady low temperature and resisting the urge to peek or shuffle steaks is vital during the initial smoking time. Patience pays off with perfectly smoked pork steaks.

Saucing the Steaks

While smoking pork steaks works great on its own, I also love finishing them with sauce for an extra layer of sticky sweetness.

To prevent burning, I’ll thin out thicker, ketchup-based sauces with a bit of apple juice, chicken or beef broth, or even just water. Sweet and tangy BBQ sauces or bold, spicy ones both pair well with the pork.

A light brushing when returning the steaks to the grill after the initial smoke is all you need. The sauce caramelizes nicely without interfering with the smoke flavor.

Serve additional warmed sauce on the side for guests to drizzle over their plated pork steaks. Goes great with classic BBQ sides like baked beans, coleslaw and potato salad.

Handy Pork Steak Smoking Tips

I’ve got a few more tips up my sleeve for smoking pork steak success:

• Allow at least 1 steak per person for a hearty main course – pork steaks shrink as they cook

• Use a digital meat thermometer for accuracy – remove from grill at 195°F for slices or 200-205°F for shreds

• Add a foil tent if steaks brown too fast – this prevents overcharring

• Spritz with apple cider vinegar and apple juice if looking dry – adds moisture

• Chop and toss any leftovers in BBQ sauce for amazing sandwiches

• Freeze extra raw seasoned steaks in a vacuum sealed bag for up to 4 months

• Reheat leftover cooked steaks low and slow in sauce to keep moist

With the right prep and smoking method, you can’t go wrong with pellet grill pork steaks. The flavor-packed results are worth the minimal hands-on time.

Handy Equipment for Smoking Pork Steaks

Having the right gear makes smoking pork steaks on a pellet grill even easier. Here are some handy items to have:

• Digital instant read thermometer – accurately monitors internal temp

• Disposable foil pans – for sauce braising and resting steaks

• Grill mats – prevents grill grate marks and flare ups

• Disposable food gloves – keeps hands clean when saucing

• Carving knife – slices through smoked pork steaks with ease

• Insulated carrying bag – keeps smoked steaks hot for transport

• Vacuum sealer – seals in freshness when batch freezing

Don’t be afraid to enlist some utilities to take your pork steak smoking game to the next level!

Troubleshooting Pork Steak Problems

Smoking meat does come with some potential pitfalls. Here’s how to troubleshoot pork steak issues:

Problem: Pork steaks turn out dry and tough.

Solution: Smoke at too high a temp or didn’t rest before slicing. Lower heat and rest longer.

Problem: Steaks take much longer than expected to reach 195°F.

Solution: Grill is running cool. Bump temp 25 degrees and monitor closely.

Problem: Meat seems done but temps read only 175°F.

Solution: Thermometer is hitting bone or fat. Take multiple readings in meatiest areas.

Problem: Outside is burnt but inside undercooked.

Solution: Too high heat. Lower temp and tent steaks if browning too fast.

Problem: Rub won’t stick properly to steaks.

Solution: Pat pork steaks very dry before seasoning and use binder like mustard or oil.

With a few simple adjustments, you can rectify any pork steak pitfalls. Don’t let common problems deter you.

Final Thoughts on Smoking Pork Steaks

Smoked pork steaks are a supremely satisfying BBQ meal. The pellet grill imparts incredible flavor with minimal active effort compared to charcoal or log smoking. Prepping the steaks properly and adhering to temperature guidelines results in finger-licking good pork steak perfection.

I hope these tips help you become a pork steak pro on your pellet grill. Now get out there, fire it up, and start smoking. Your family and friends will thank you for these amazing smoky treats.

The smell of hickory scented pork steaks sizzling over a pellet grill is one of life’s greatest pleasures. I’m drooling just thinking about it. Happy smoking, y’all!