2 inch Pork Steaks Plastic Fork Tender on the Oklahoma Joe’s Bronco - Baker’s BBQ

Smoked unwrapped for 5 hours at 250 then wrapped in foil and smoked 2 additional hours at 250 degrees followed by 2 hours rest in a dry cooler. Shook down in Salty Pig and Salty Pig Cherry.
Additional 2” pork steak video by Baker’s BBQ • PORK STEAKS Simple & D...
Baker’s BBQ Pork Steak Playlist • Pork Steaks
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[@dennistewell6638]

Love pork steaks in the smoker, my favorite spritz is 2/3rds PBR and 1/3 apple juice

[@BakersBBQ]

Thanks for watching dennistewell6638! That’s a good sounding spritzer! If not already please subscribe to my channel and like the video. Happy Smokin 👍🏻!

[@septembermillmaker5144]

Awesome cook , I always brine mine for 24 hours & then spritz with apple cider and water & choice of rub . I am glad more than Missourians are able to experience pork steaks now ! I am a Missourian that loves pork steaks !

[@BakersBBQ]

Thanks September Millmaker and thanks for watching! Looks like we have a similar pork steak process. Thanks for stopping by and if not already please hit that subscribe and like button 👍🏻!

[@septembermillmaker5144]

@@BakersBBQ absolutely! I am subscribed and can’t wait to see what else you have to cook & share !

[@BakersBBQ]

@@septembermillmaker5144 outstanding my friend! Glad to have fellow Missourians onboard…thanks for subscribing and watching 👍🏻👊🏻😊!

[@tzarric]

Thanks again for another outstanding video, looks great and now on my list to try.

[@BakersBBQ]

Thank ya Brother! Definitely smoke up some 2” pork steaks. You will love them 👍🏻

[@dougsmith614]

what internal temp are you looking for on these?

[@BakersBBQ]

Thanks for stopping by & watching Doug! I don’t cook these thick pork steaks by temperature but rather by time depending on the thickness but if I did it would be approximately 203* internal temp. If not already please subscribe to my channel and like the video…Happy Smokin Brother👍🏻

[@user-gf4wf3mx1q]

Strong work. Smoke on, brother.

[@BakersBBQ]

Thank ya Brother 👍🏻!

[@bowhuntrrl]

I cook my pulled pork to 205°-210°......My local Hannaford market has whole butts about every two weeks for 99 cents/lb. The steaks come off the side opposite of the bone. I can get 3-4 steaks plus a small roast left with the bone in. I often cure that and make Tasso with it. It's good to have that smokey meat around for country green beans, collards, cabbage, and gumbo. Use your imagination for many uses.. by the way, I'm a country boy born and raised in Massachusetts!

[@jeffersoncoguy7624]

Awesome

[@BakersBBQ]

Thank ya my friend! Please subscribe to my channel and hit that like button 👍🏻

[@chancesnell8061]

Awesome cook man!

[@BakersBBQ]

Thanks Chance! Nothing like a 2 inch pork steak plastic fork tender 😋! If not already please subscribe to my channel, and thanks for watching 👍🏻😊

[@chancesnell8061]

Already did!!! And used your method on porksteaks this weekend and they was the most tender I've ever had!!! Thanks for posting man!!

[@BakersBBQ]

Awesome Chance and thanks for subscribing 👍🏻😊

[@gregm.8207]

Those don’t look like 2”, more like 1-1.5”. I’m I right?

[@BakersBBQ]

They are 2” but after the cooking process the shrinkage brings them down a bit.