BBQ pork steaks are a tender and delicious meal. These are slow cooked on the pellet grill until juicy and smoked to perfection. The bits of caramelized sauce and yummy pork come together to make each bite wonderful.
Pork steaks are a midwestern classic for good reason. They’re a mix of the best parts of a pork chop and pulled pork, making them their own wonderful thing.
Have you ever had a pork steak? It is a common cut of meat around St. Louis, but not necessarily as popular in other parts of the country.
I am here to tell you that should change. It is such a tasty cut of meat and is perfect for cooking on a pellet grill.
Traeger grills have become extremely popular for smoking meats to perfection. With the right techniques, you can use a Traeger grill to make incredibly juicy, smoky and flavorful pork steaks at home. This guide covers everything you need to know, from picking the right pork cuts to monitoring the grill temperature and serving delicious Traeger smoked pork steaks.
Benefits of Smoking Pork Steaks on a Traeger
Traeger grills utilize hardwood pellets to infuse food with a wonderful smoky flavor The benefits of smoking pork steaks on a Traeger include
- Infuses the meat with a delicious smoky taste
- Provides even and consistent cooking temperature
- Allows you to customize the smokiness based on personal taste
- Keeps the pork steaks very moist and juicy
- Requires minimal monitoring once set up properly
- Results in foolproof tender and flavorful pork steaks
Selecting the Right Pork Steaks
Choosing high-quality pork is crucial for the best results when smoking on a Traeger grill. Opt for cuts like pork shoulder or center cut pork chops that are about 1 inch thick. Key things to look for:
- Good marbling – this intramuscular fat enhances flavor and moisture
- Thickness of at least 1 inch – prevents drying out during smoking
- Avoid excess fat or sinew – can cause flare ups
- Choose steaks similar in size – ensures even cooking
High quality heritage breed or locally sourced pork typically has the best flavor and tenderness.
Prepping the Pork Steaks
Proper prep is vital to pork steak perfection. Follow these tips:
- Trim excess fat, leaving about 1⁄4 inch
- Apply a dry rub or marinade of your choice
- Let marinate 1-12 hours for maximum flavor
- Pat the steaks dry before smoking – prevents sticking
- Bring meat to room temperature before cooking
Setting Up the Traeger Grill
Proper setup is key for perfectly smoked pork steaks:
- Use indirect heat with a drip pan underneath
- Keep the heat low, around 225-250°F
- Allow 20-30 minutes for preheating
- Clean grill grates and oil to prevent sticking
- Use a wireless thermometer to monitor temp
Maintaining proper temperature is crucial when smoking pork steaks.
Smoking the Pork Steaks
Once your Traeger grill is preheated and setup, it’s time to start smoking:
- Place steaks directly on oiled grill grates
- Insert a probe thermometer into the thickest part
- Smoke at 225-250°F with lid closed until 145°F internal temp
- Expect approximately 1.5-2.5 hours cook time
- Adjust Traeger temp or pellets to maintain steady heat
The low and slow technique allows the smoke to fully penetrate while keeping the steaks juicy. Use wood pellets like hickory, apple or cherry for flavor.
Monitoring the Traeger Grill
Don’t let the smoker do all the work! Monitoring your Traeger is important:
- Check the temp gauge frequently
- Adjust the heat as needed to maintain 225-250°F
- Add more pellets if required to reach desired temperature
- Watch for any flare ups and move steaks if needed
- Meat should reach 145°F internal temperature
Proper monitoring prevents temperature spikes and ensures perfectly smoked pork.
Resting, Slicing and Serving
Once smoked to perfection, let the pork steaks rest before enjoying:
- Allow at least 5-10 minutes resting time
- This allows juices to redistribute evenly
- Slice against the grain for maximum tenderness
- Chop or slice to your desired thickness
- Serve warm with your favorite BBQ sides
Savor the smoky, juicy pork steaks straight off the Traeger grill!
Handy Tips for Traeger Smoked Pork Steaks
- Use apple, cherry, pecan or hickory wood pellets for flavor
- Mix up dry rubs and marinades for something new
- Try injecting with broth or marinade for extra juiciness
- Spritz with apple juice or broth during smoking
- Wrap at 160°F internal temp for extra tender “crutch” method
- Glaze with barbecue sauce the last 10-15 minutes
Don’t be afraid to experiment with different techniques to find your Traeger pork steak perfection.
Frequently Asked Questions
What is the ideal thickness for pork steaks to smoke?
Pork steaks between 3⁄4 inch and 1 1⁄2 inches thick work well. Thinner cuts dry out while thicker takes too long.
Should you flip pork steaks while smoking on a Traeger?
Flipping is unnecessary. The indirect heat and consistent temperature cooks them evenly without the need to flip.
How do you prevent sticking when smoking pork steaks?
Properly oiling the grill grates prevents sticking. Use a grilling brush to apply a thin layer of oil before cooking. Also ensure steaks are fully dry before placing on the grill.
What is the benefit of wrapping pork steaks in foil while smoking?
Wrapping steaks in foil after they reach 160°F internal temperature helps keep them moist and tender. This “Texas crutch” method speeds cooking so less time is needed unwrapped.
What wood pellets work best for smoking pork on a Traeger?
Apple, hickory and cherry wood pellets pair wonderfully with pork. Try mixing pellets for more complex flavor.
Conclusion
With the right prep and techniques, Traeger grills can be used to make exceptionally delicious smoked pork steaks. Low and slow smoking infuses the meat with smoky flavor while keeping it incredibly moist and tender. Follow this guide for smoking pork steak perfection, along with helpful tips and tricks for maximizing the capabilities of your Traeger grill.
What is a pork steak?
Pork steaks are actually sliced off the pork shoulder. That means you get all the fat and connective tissue that makes pulled pork juicy, but in a much smaller amount.
Usually, the pork steaks are cut about an inch thick and weigh a pound or under. So they cook much more quickly than the 10-12 pound pork butt.
And while they look like a pork chop, they are quite different. The way you want to cook it is very different too.
Cooking it low and slow gives a chance for the connective tissue to break down. Finishing it at a higher temperature gives the edges a chance to caramelize a bit.
It results in a tender and flavorful piece of meat. And it is economical too!
If you can’t find pork steaks at the grocery store, your butcher should be able to cut them. We like them about an inch thick because they are easier to cook.
You can put your favorite BBQ rub directly on the meat if you would like. However, spreading mustard over the meat gives the rub something to stick to.
If your meat is moist, you may want to pat it with a paper towel first. Then, smear a generous amount of mustard over the surface.
Sprinkle the mustard with a dry rub and repeat on the other side. Don’t worry, it doesn’t make the meat taste like mustard.
Put the meat back into the refrigerator until you are ready to cook it. If you want, you can prepare it a few hours ahead of time, which actually lets the seasoning add more flavor to the meat.
We like to cook the pork steaks in a multistep process. It takes some time to get them tender, but really not a ton of work.
First, cook them directly on the grates of a pellet grill that has been preheated to 200F. Cook them for two hours without touching them.
Then, move them into a pan and coat them in a thinned out BBQ sauce. We like thinning the sauce with some apple juice.
Beer is also a delicious way to thin the sauce. Or you could even use water if you really wanted to.
Cooking the meat in the sauce like this keeps it from drying out as it continues to smoke. It can dry out if it cooks for too long on dry heat since it doesn’t have a fat cap.
After the pork steaks have enjoyed their warm BBQ sauce bath, raise the temperature of the smoker. Then, put them back on the grates.
Brush them with some of that delicious sauce and let them caramelize a bit. This helps to bring them up to their final temperature and adds great flavor.
Flip them once and add more sauce to make sure everything is coated in sweet, sticky goodness. Then get ready, you are about to have a delicious treat.
You want the meat to reach 195°F to break down the connective tissue. You don’t want to go too far over that, though, because the cut is thin and could dry it out.
What to serve with pork steaks
Anything you like with BBQ goes well with these pork steaks. We had some zucchini and Instant Pot macaroni and cheese on this particular night.
Or make a cowboy salad if you want a green salad to go with it. For a little sweet heat, you could serve some cowboy candy alongside the rest of the meal.
If you tried this recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
