Malcom Reed is back with Smoked Pork Steak. Malcom puts together an apple-brined pork steak that is smoked on a grill or smoker.
It is a simple recipe that makes a delicious and juicy pork steak.
For over a decade now, Reed has been competing in barbecue competitions — and it didn’t take long for this hobby to develop into a full-blown addiction.
After being inspired by the comradely and brotherhood of the sport, Malcom developed HowToBBQRight.com, a site devoted to sharing BBQ techniques and promoting the competition BBQ lifestyle.
Through his cooking team, The Killer Hogs, and his barbecue business, Malcom is a constant student of ‘Que. His goal is to share his knowledge and passion with everyone.
Smoked Pork Steak
- 1 Gallon Water
- 2 Cups Brown Sugar
- 1 Cup Sea Salt
- ½ Cup The BBQ Rub
- 1 Tablespoon Whole Pepper Corns
- 1 Tablespoon Garlic Powder
- 2-3 Bay Leaves
- Mix ½ the water with the dry ingredients in a large pot until dissolved. Add several handfuls of ice to cool the mixture and then pour in the remaining water.
- Place the Pork Steak in the brine and refrigerate for 1 1/2-2 hours. Remove the steaks from the brine and drain off any excess liquid. Use a paper towel to blot each one to remove the moisture.
- Next, sprinkle on The BBQ Rub on each side.
- Allow the meat to rest for 30-45 minutes at room temperature. This gives the rub time to work its way into the meat and helps the steaks cook evenly.
- Cook the Pork Steaks at 250-275 degrees over direct heat.
- For smoke use a few chunks of apple wood. (just enough to produce a mild, light smoke) With thin cuts like these you don’t need a heavy smoke because it will overpower the meat.
- It takes about 90 minutes total cook time for these pork steaks.
- Flip them every 15 minutes to develop just the right color on each side.
- Also during the last 20 minutes of cooking glaze each side with BBQ sauce. Let the sauce caramelize on each side for about 10 minutes.
Originally posted 2013-07-19 13:03:37.