Pork Steaks on a Pellet Grill
Pork steaks on a pellet grill: shoulder steaks rubbed with mustard and BBQ rub, smoked at 200F for 2 hours, braised covered in BBQ sauce and apple juice at 250F to about 195F, then caramelized at 300F. Serves 4.
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Ingredients
- 4 pork steaks about 1-inch thick, cut from the shoulder (Boston butt or blade steaks)
- 1/4 cup yellow mustard
- 1/4 cup BBQ rub
- 3/4 cup BBQ sauce
- 1/4 cup apple juice
Instructions
- Heat the pellet grill to 200°F.
- Wipe the pork steaks with a damp paper towel to clear off any bone fragments. Coat the 4 steaks in the 1/4 cup yellow mustard and sprinkle them with the 1/4 cup BBQ rub.
- Place the seasoned steaks on the grill grates, close the lid and smoke for 2 hours.
- Stir together the 1/4 cup apple juice and 3/4 cup BBQ sauce.
- Put the steaks in an aluminum pan, coating each steak with the sauce mixture as it goes in. Cover the pan with foil and set it back on the grill.
- Raise the grill to 250°F and cook for about 1 1/2 hours, until the steaks reach about 195°F inside on a meat thermometer. This is well past the 145°F safe minimum, which is what turns shoulder steaks tender.
- Raise the grill to 300°F and put the steaks back on the grates. Brush them with sauce from the pan and cook 10 to 15 minutes on each side, until the sauce is caramelized the way you like it.
- Take the steaks off the heat and let them rest about 10 minutes before serving.
Notes
Pork steaks are safe at 145°F with a 3-minute rest; this recipe goes to about 195°F for tenderness. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 817kcalCarbohydrates: 27.4gProtein: 49gFat: 55.8gSodium: 1651mgFiber: 1.9gSugar: 21.2g
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