Saucy Rossy BBQ
Pork

Hot Honey Mustard Glazed Pork Capicola Steaks

Pork capicola steaks smoked low and slow at 250°F and layered twice with a sweet-and-spicy hot honey mustard glaze.

TimeLow & slow CategoryPork Watch5:24
Hot Honey Mustard Glazed Pork Capicola Steaks — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the capicola steaks with the Low and Slow BBQ dry rub.
  2. 2Set the Pit Boss pellet smoker to 250°F with a blend of hickory, oak, and maple pellets.
  3. 3Smoke the steaks low and slow, letting them take on that wood-fired flavour.
  4. 4Mix Stinging Hotter Honey with Smokin' BBQ Mustard to make a hot honey mustard glaze.
  5. 5Brush on a first layer of glaze as the steaks near temperature, then follow with a second layer for maximum flavour.
  6. 6Pull the steaks at 145°F internal, rest briefly, and serve juicy and tender.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Honey
Honey is a natural sweetener that adds gloss and flavour; it's still sugar, so it's used sparingly. In raw form it carries trace antioxidants and beneficial compounds.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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