Smoked Pork Shoulder Steaks

Smoked pork shoulder steaks are one of those hidden gems in the BBQ world. Instead of committing to an all-day smoke, slicing a pork butt into thick steaks gives you more surface area for seasoning and bark, which means more flavor in every bite. These steaks cook faster, absorb smoke beautifully, and still finish with that tender, juicy texture that makes pork shoulder a backyard staple.

What really sets this recipe apart is the layered seasoning approach. The Rocks by Whiskey Bent BBQ builds a bold, savory foundation with deep, classic BBQ notes, while Hi-West Montana Buttery Herb Seasoning adds a subtle richness that rounds everything out. As the steaks smoke, that combination forms a crave-worthy bark that locks in moisture and creates incredible texture. Then comes the finishing touch, Chicago Fire BBQ Sauce by Old Southern BBQ, which brings a sweet heat kick and caramelizes into a sticky, flavorful glaze that clings to every edge.

This is the kind of cook that feels impressive but is incredibly approachable. You get the satisfaction of low-and-slow BBQ without the long wait, making it perfect for weekend cooks or even a weeknight smoke session. Whether you serve these steaks sliced, chopped, or straight off the bone, they deliver big, bold BBQ flavor that punches way above the effort required.

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Smoked Pork Shoulder Steaks

Author:

Gary - Grill Masters Club

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Servings

4

Prep Time

10 minutes

Rich, smoky, and packed with bold flavor, pork shoulder steaks are an underrated backyard favorite. The Rocks by Whiskey Bent BBQ and Hi-West Buttery Montana herb team up to build a deep, savory crust, while Chicago Fire BBQ Sauce adds a fiery glaze that caramelizes beautifully. This is big flavor without the long wait of a full pork butt.

Ingredients

• Get all three featured products in our “American Flame” BBQ box - available while supplies last!
• 2½ Tablespoons The Rocks by Whiskey Bent BBQ
• 1–2 tsp Hi-West Buttery Montana Herb Seasoning
• Chicago Fire BBQ Sauce by Old Southern BBQ
• 4 Pork Shoulder Steaks (1½” thick)
• Olive Oil (we suggest Graza “Sizzle” Olive Oil)

Directions

1. If starting with a whole boneless pork butt, slice into 1½-inch steaks, cutting perpendicular to the money muscle. Pre-cut pork shoulder steaks may also be used.

2. Lightly coat the steaks with olive oil as a binder.

3. Season generously on all sides with The Rocks by Whiskey Bent BBQ, pressing the seasoning into the meat. Lightly dust with Hi-West Buttery Montana Herb Seasoning, applying just enough to enhance the flavor without overpowering the base rub. Allow the rubs to sweat in while the smoker preheats.

4. Preheat your smoker to 275°F using pecan, oak, or almond wood.

5. Place the steaks on the smoker and cook for approximately 2½ hours, flipping once halfway through, until they reach 185–190°F internal temperature.

6. Lightly brush with Chicago Fire BBQ Sauce by Old Southern BBQ and continue cooking until the internal temperature reaches 195°F and the steaks feel probe-tender, about 15–30 minutes more.

7. Remove from the smoker and rest in foil with additional Chicago Fire BBQ Sauce by Old Southern BBQ to taste for 10-20 minutes.