When should I wrap the smoked pork steak?

Wrap it when the internal temperature reaches 78 to 79°C (170 to 175°F) and the bark looks dark. Baste it thoroughly with the butter mixture, wrap in butcher's paper or tin foil, and return it to Charlie at 110°C (230°F).

What internal temperature is smoked BBQ pork done at?

It is ready at 90 to 95°C (195 to 205°F) inside. That is well above the 75°C (165°F) food safety figure; the extra time is what makes the pork tender. Rest it, still wrapped, for at least one hour.

When should I add the cherry wood chunks?

Only once Charlie is up to 110 to 120°C (230 to 250°F). Added too early, the cherry wood flares up and burns away quickly instead of giving a slow, steady smoke over the long cook.

When should I put the BBQ rub on the pork?

Just before cooking. Applied too early, the salt in the rub draws moisture out of the meat. Bring the pork steak to room temperature first, then season it all over and get it straight into Charlie.

Outdoor Cooking & Charcoal Oven Recipes / American

Cooked in the Charlie Charcoal Oven

South Carolina Smoked BBQ Pork

Name: South Carolina Smoked BBQ Pork
Prep time: 1 h
Cook time: 6 h
Yield: 6 to 8
Cuisine: American
Ingredients: 800g pork steak; 20g salt; 20g black pepper; 15g paprika; 10g garlic granules; 10g onion granules; 250g butter; 20g Dijon mustard; 1 whole lemon, cut in half; 1 whole onion, sliced; 50g brown sugar; 1 tsp to start Hot sauce; 2 tsp Worcestershire sauce; 200ml beer; 1 small chunk to start Cherry wood chunks for smoking

Spiced pork steaks, cherrywood smoke and a butter mopping sauce with mustard and heat. This South Carolina-style cook gives the meat time to soften in Charlie. Slow barbecue, with the sauce building flavour as you baste.

Mark O'BrienChef

Smoke

Prep1 hour

Cook6 hours

Serves6 to 8

DifficultyMedium

Oven temperature110 to 120°C (230 to 250°F)

RackCharlie Oven Cooking Rack

CharcoalThree quarters of a football of good quality lumpwood charcoal

Method

Setting up Charlie

Load three quarters of a football of lumpwood charcoal at the back of the Charlie Oven firebox and light it using a blowtorch or firelighter.
Allow the charcoal to catch and bring the oven temperature to 110°C (230°F).
Close the air vents to approximately 2.5cm of the vent rods showing to maintain the low temperature.
Once the temperature has settled at around 120°C (250°F), add a couple of small chunks of cherry wood for smoke flavour.
Do not add the wood until the oven is at temperature, this prevents it from flaring up and burning away too quickly.
Place the Charlie Oven Cooking Rack in the oven ready for the meat.

Prepare the BBQ rub by mixing together the salt, black pepper, paprika, garlic granules, and onion granules.
Prepare the butter mopping liquid by placing the butter, Dijon mustard, lemon halves, sliced onion, brown sugar, hot sauce, Worcestershire sauce, and beer in a pan. Melt over low heat, mix well, and set aside.
Take the pork steak out of the fridge and bring it to room temperature.
Season the meat liberally on all sides with the BBQ rub just before cooking. Do not apply too early or the salt will draw out moisture.
Add one small cherrywood chunk to the hot charcoal. Place the seasoned pork steak on the cooking rack in the preheated Charlie at 110 to 120°C (230 to 250°F).
Build the bark by cooking the meat uncovered, mopping with the butter mixture every 45 minutes to an hour. This stage takes 5 to 6 hours on average.
When the meat reaches an internal temperature of 78 to 79°C (170 to 175°F) and the bark looks dark and lovely (around 4 hours), remove the meat from the oven.
Wrap the meat in butcher's paper or tin foil, basting it thoroughly with the butter mixture before wrapping.
Return the wrapped meat to the oven at 110°C (230°F) and cook until the internal temperature reaches 90 to 95°C (195 to 205°F).
Rest the wrapped meat for at least one hour before serving. This allows the fibres to relax and moisture to distribute throughout the meat.

Tips

Do not add cherry wood until the oven is at temperature, as adding it too early will cause it to flare up and burn away quickly instead of producing a slow, steady smoke.
Apply the BBQ rub just before cooking, as applying it too early allows the salt to draw moisture out of the meat.
Use a meat thermometer to monitor the internal temperature throughout the cook for best results.
Butcher's paper breathes better than tin foil for wrapping, but both work well.
Resting the meat is essential: allow at least one hour wrapped for the fibres to relax and moisture to redistribute.
Pork steak is a great affordable alternative to a whole shoulder, giving you similar low and slow results in less time.

More recipes

The cook

Mark O'Brien

Chef

Mark O’Brien was a finalist on MasterChef: The Professionals 2026 and the first Irish chef to reach the final. After more than a decade in top London restaurants, he now runs Snake Oil Barbecue in Margate, bringing serious chef skills to his love of American BBQ and cooking over fire.

More recipes by Mark O'Brien

Frequently asked questions

When should I wrap the smoked pork steak?

Wrap it when the internal temperature reaches 78 to 79°C (170 to 175°F) and the bark looks dark. Baste it thoroughly with the butter mixture, wrap in butcher's paper or tin foil, and return it to Charlie at 110°C (230°F).
What internal temperature is smoked BBQ pork done at?

It is ready at 90 to 95°C (195 to 205°F) inside. That is well above the 75°C (165°F) food safety figure; the extra time is what makes the pork tender. Rest it, still wrapped, for at least one hour.
When should I add the cherry wood chunks?

Only once Charlie is up to 110 to 120°C (230 to 250°F). Added too early, the cherry wood flares up and burns away quickly instead of giving a slow, steady smoke over the long cook.
When should I put the BBQ rub on the pork?

Just before cooking. Applied too early, the salt in the rub draws moisture out of the meat. Bring the pork steak to room temperature first, then season it all over and get it straight into Charlie.