Step 1

Preheat your smoker to 225 degrees Fahrenheit.

Step 2

Lightly coat the pork steaks in yellow mustard.

Step 3

Generously season with the dry rub of your choice. We used the Five-O Rub and Backdraft Rub from Code 3 Spices.

Step 4

Smoke the pork steaks for an hour and a half at 225 degrees Fahrenheit.

Step 5

Halfway through the cook, or at 180 degrees Fahrenheit internal temperature, smother those pork steaks in barbeque sauce!

Step 6

Crank the smoker up to 250 degrees Fahrenheit and cook for another two hours or until they reach an internal temperature of 200 degrees Fahrenheit. Remember, always cook to internal temperature, not by time!

Step 7

Add a little more barbeque sauce at the last 15 minutes of cooking.