Pork Steaks on the Gateway Drum

#pork #grilling #porkchop

Smoked Pork Steaks on the Gateway Drum Smoker

Pork steaks are often overlooked and considered a poor cut of meat but that couldn't be further from the truth. Pork steak come from the butt portion of a pork shoulder. Butchers simply cut them into steaks and offer another selection of meat. The thinner ones are great for the hot and fast grilling and have a great flavor.

**What You Need**
- Pack of Pork Steaks
- Your Favorite Rub Combos
- Your Favorite Sauce to Glaze with

With pork steaks, there is no trimming required unless you don't like perfectly charred pork fat! First thing we do is get a good combination of rubs on them For this recipe we are using Killer Hogs TX Rub and our own "Mississippi Grind". The TX rub is a course salt/pepper rub that will add a good texture and flavor. We come back over the top with the "Mississippi Grind" for color and a little more flavor.

While the Pork Steaks are coming up to temp and getting happy, we got our https://www.gatewaydrumsmokers.com/ fired up with some Royal Oak Charcoal. Filled the basket up with some lump and placed a Tumbleweed in the center. I like to leave the lid off until we get a good bed of coals going. Once the coals are ready we placed two chunks of Persimmon fromhttp://smokerwood.com/ and a couple pieces of onion on the coals. Placed the rack and lid on the pit and set the vents to run 300.

Once the pit came up to temp we got the pork steaks on. As soon as that fat starts rendering and ripping on the coals, the whole backyard was smelling good. After about 30 minutes we flipped the pork steaks. With these being thin steaks, you really don't have to worry about internal temps. By the time you get the color you are looking for the are at least 165 degrees internal. Once you get the color you like, its time to get the sauce on them. I am looking for charred edges and the fat to be sizzling. Get them glazed and back on the pit. It should only take about 10-20 minutes to glaze them. The total cook time for these was right at 45 minutes to an hour.

We brought them in once they were done and let them rest or cool off for a few minutes. They were packed full of flavor and moisture and as tender as can be. The crispy edges are my favorite!

Give this recipe a try! A good pork steak will definitely put a smile on your face!

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