A slow-Traegered steak with layers of Honey Bourbon BBQ sauce will melt in your mouth.
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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.)
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.
Arrange the steaks on the grill grate. Smoke for 1-1/2 hours.
Remove the pork steaks to a plate and increase temperature to 225°F. Preheat 5 to 10 minutes.
Meanwhile, wrap each steak with aluminum foil, adding in a couple tablespoons of apple juice.
Cook the steaks for another hour or so or until they are tender (about 160°F on an instant-read meat thermometer).
The last 15 minutes, take the pork steaks out of the foil and put them directly on the grill.
Brush each steak on both sides with the Traeger 'Que BBQ Sauce or your favorite barbecue sauce.
Let the steaks rest for 3 minutes before serving. Enjoy!
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