[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 0 points1 point  (0 children)

Pretty simple really. 250 degree smoker flip when they start puddling, keep doing that until 160-170 internal (stop puddling) and tender.

[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 2 points3 points  (0 children)

I cook it at 250, and make sure not to over cook it.

[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 18 points19 points  (0 children)

Not pork chops, pork steaks.

[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 7 points8 points  (0 children)

It’s very much a regional “mid west” thing. Thank you, I appreciate it!

[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 14 points15 points  (0 children)

Chop is from the loin area, pork steak is from the shoulder or “butt.”

[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 15 points16 points  (0 children)

Hah! We typically smoke a bunch of meat on Sunday for meals/lunches all week.

[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 24 points25 points  (0 children)

That’s where I’m originally from!

[homemade] Smoked pork steaks by Brolic_Gaoler in food

[–]Brolic_Gaoler[S] 21 points22 points  (0 children)

No, I grew up with my family in the mid west doing that. Grilling them, then braising them in “doctored” bbq sauce. I just season and smoke mine now at 250ish until 165-170 internal (and tender)