I bought a pack of pork steaks at Costco.  It turned out to be two ½-inch steaks rather than the single 1-inch steak it appeared to be.  I grilled one over charcoal and it was less than good. I have to get the other one out of the freezer, so I'm thinking of smoking it.

How does this look to those of you who have some experience with thin pork steaks–
  ● Spritz with apple juice
  ● Rub
  ● Smoke at 225-250°
  ● Spritz every 45 minutes or so
  ● Wrap with apple juice for an hour when the IT is 135-140°
  ● When the IT is 200° or so paint with BBQ sauce and put back on the smoker for 10-15 minutes to set the sauce

It's thin cut.  Would it need to be brined?

Please take a moment to offer up your successful recipes.  Maybe even put them in the recipe section and just refer me there.

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About the only thing I know of pork steaks is...Pretty sure this is how they are finished.  I always though they were just supposed to be grilled and finished the way you show.  Not sure how you would ever get it that Country Rib softness cooking that way, but that is the way they talk about it!

...so paint with BBQ sauce and put back on the smoker for 10-15 minutes to set the sauce

I will be following. As part of the "clear out the freezer before you move" game, I have found several pork steaks in the freezer. I have been trying to figure out what to do with them.

I do not think I have ever made a pork steak.  With that said, I have been brining pork chops, pork loin, pork tenderloin for a while now.  I make a typical simple brine of water, salt, brown sugar, peppercorns and bay leaf.  Recently I have started to add a can of ginger beer (it does not contain alcohol) to the brine.  The ginger gives a great flavor to anything pork.  In my opinion of course.

4 hours in some 7-up, splash of soy, garlic & onion powder. Smoke for 40min on Traeger then max. Chars quick with the sugar. Best put on grill very cold.

Where are the folks from St Louis who probably make them once a week.

Guys who compete in STL like 1.5" thick steaks. Heavy pork rub of your choice and smoke 225 degrees 1.5 hours. Wrap and put couple knife SMALL slits in bottom of foil to let grease drip out. Kick temp to 350 and steam for 1 hour. Drop temp to 220 degrees and put steak back on smoker. Sauce top and let set about 15 min. Flip and sauce other side of meat pulling in 15 min.

There you go, straight from STL.

I did these yesterday, they were 3/4ish thick. I usually buy butts and cut my own, then I cube up the rest for country style chunks. I hit them with a seasoning and then in the DC at 250 for 4 hours, about 30 minutes before I was ready to take them off I brushed with some Spicy Thai Sweet Chili sauce. Most of the time I do 3 hours at 275, mine are always thicker cut.

Most of the time I do 3 hours at 275, mine are always thicker cut.

What would you do with this ½-incher?

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Most of the time I do 3 hours at 275, mine are always thicker cut.

What would you do with this ½-incher?

Just did two that were 5/8" thick. 
1.  slosh with Worchestershire (sp) on both sides,
2. Salt
3. Pepper
4. Onion powder,
5. smoked paprika
Then grill them at 450* total of 14 minutes (yours would take less time)so the edges get crispy. Then out and set for 5 minutes. Simple, and we like em. Less fuss and good eating. You might think they would be dry, but the hot fast grilling seems to seal in some of the moisture. Don't know if your 1/2" would do the same.

Just did two that were 5/8" thick. 
1.  slosh with Worchestershire (sp) on both sides,
2. Salt
3. Pepper
4. Onion powder,
5. smoked paprika
Then grill them at 450* total of 14 minutes (yours would take less time)so the edges get crispy. Then out and set for 5 minutes. Simple, and we like em. Less fuss and good eating. You might think they would be dry, but the hot fast grilling seems to seal in some of the moisture. Don't know if your 1/2" would do the same.

In your pellet pit at 450°, or on a grill?

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I would marinade in Lawry's caribbean jerk over night and then cook at 275 degrees for 45-60 minutes until it hits the IT you desire.  I make pork chops that way.

That thin wrap till IT 195 tender (30 min) then reverse sear and sauce.

Most of the time I do 3 hours at 275, mine are always thicker cut.

What would you do with this ½-incher?

I would possibly lower the cook temp to 225 or 200 and try 3 or 4 hours. My thinking is you would want the longer cook to break down, but then if it is not really fatty it may dry it out.  I wrap very few things, but I may do and hour at 225 then wrap it for 60 to 90 minutes then back on the open grates to finish it with or with out a sauce if you like.

we are all kind of different in the texture we like, so maybe check to see if it is tender enough at 60 minutes of wrap if not go longer.