10/08/2026
Looking for your next barbecue favourite? Start with a Napoleon® grill from Clark Propane Plus and try this crowd-pleasing recipe.
Ingredients
2 to 4 pork butt steaks
Kosher salt to taste
Very finely ground black pepper to taste
Your favourite BBQ maple glaze
Equipment
Your favourite wood chips for smoking
Napoleon Stainless Steel Smoker Box or Pipe
Method
1. Season pork butt steaks generously with kosher salt on all sides. Grind pepper through a mesh sieve to dust only the finest particles over the pork for clean pepper flavour without burning. Place steaks on a rack over a tray and rest for at least 40 minutes. If resting longer, refrigerate to dry brine.
2. When ready to grill, remove a set of cooking grids and the sear plate over one burner. Install the Napoleon Stainless Steel Smoker Box and fill with wood chips.
3. Ignite two burners on your Napoleon grill (not the one under the smoker box) and set to medium-low. Preheat the grill to 325°F for indirect cooking.
4. Place pork over unlit burners. Turn off the preheated burners and ignite the burner under the smoker box. Smoke for 30-40 minutes, brushing lightly with the maple glaze, until the internal temp reaches 145–150°F.
5. Remove pork and heat two side-by-side burners to high. Preheat the grill to 500°F+ or use the Infrared SIZZLE ZONE Side Burner.
6. Sear pork over direct heat, brushing lightly with more maple glaze on the final flip.
7. Serve with seasonal vegetables and your favourite starch.
Delicious results start with great ingredients and a great grill. Try this easy recipe on your Napoleon® grill from Clark Propane Plusand taste the difference.
