Étapes

• Step 1

  Slather the pork steaks on all sides with the mustard and season with the Traeger Pork & Poultry Rub. (The mustard will help keep the pork moist, but the taste will be unnoticeable in the final product.)

  Ingrédients

  • 4  (1 to 1-1/4 inch thick) pork shoulder steaks

  • 1/2 Cup mustard

  • As Needed Enrobage porc et volaille de Traeger

• Step 2

  When ready to cook, set the Traeger temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

• Step 3

  Arrange the steaks on the grill grate. Smoke for 1-1/2 hours.

  01:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Remove the pork steaks to a plate and increase temperature to 225°F. Preheat 5 to 10 minutes.

  225 ˚F / 107 ˚C

• Step 5

  Meanwhile, wrap each steak with aluminum foil, adding in a couple tablespoons of apple juice.

  Ingrédients

  • 1/2 Cup jus de pomme

• Step 6

  Cook the steaks for another hour or so or until they are tender (about 160°F on an instant-read meat thermometer).

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

• Step 7

  The last 15 minutes, take the pork steaks out of the foil and put them directly on the grill.

• Step 8

  Brush each steak on both sides with the Traeger 'Que BBQ Sauce or your favorite barbecue sauce.

  Ingrédients

  • 1 Cup Sauce barbecue  ’Que de Traeger

• Step 9

  Let the steaks rest for 3 minutes before serving. Enjoy!