Smoked Pork Steaks

Step 1

Place pork onto a baking sheet and season with salt. Brine in the refrigerator for 2 hours.

Step 2

Remove pork from the refrigerator. Let come close to room temp, about 1 hour.

Step 3

When 15 minutes remain, preheat the smoker with the lid closed to 225 degrees F.

Step 4

Whisk together the apple cider vinegar, worcheshire sauce, olive oil, and garlic paste in a smoker safe saucepan.

Step 5

Combine dry rub seasoning in a small bowl or ramekin.

Step 6

Rub into both sides of the pork, if the salt has not completely dissolved into the meat I suggest brushing it off before adding the dry rub. Do not pat the pork dry before the rub, the salt should have drawn out some moisture during the brine which is what we are working with to help the rub adhere. Put on some gloves and rub the seasoning into the meat.

Step 7

Place pork directly onto the grill grates of the smoker along with the saucepan. Smoke for 2 hours, stopping every 30 minutes to baste with the sauce.

Step 8

After 2 hours, brush your favorite BBQ sauce onto the top of the pork. Smoke for 15 minutes, then flip and brush bbq sauce on again. Smoke for 30 more minutes, or until the internal temp has reached 185 degrees F.

Step 9

Remove pork and let rest on a wooden cutting board for 10 minutes before serving.

Step 10

Enjoy!