Brined and Smoked Porkside
Smoked pork side is very suitable for a winter barbecue. Sliced on dark bread it is an excellent companion for a rich pea soup or a savory bean soup.
In this barbecue pork recipe I baste the pork side a couple of times with a beer honey mustard glazing, making it nice and shining. Imagine serving this smoked pork side on toast to your friends while you are sharing a couple of cold six-packs...
Prior to hot smoking, I treated this nice cut of pork side to a couple of hours in a spicy brine, giving it the right amount of salt along with a deep spicy flavour.
For this brined, hot smoked and glazed pork side recipe you need the following ingredients:
|Pork Side (skin may be left on)|
|Spicy Brine (see Hot Smoke BBQ recipe)|
|Beer Honey Mustard Glazing (see Hot Smoke BBQ recipe)|
Beer Honey Mustard Glazing
Preparation of the meat
Juancho's Split Grill
To obtain sustained lower heat and improved temperature control inside the barbecue, and to increase the grate area and thus to be able to accommodate more meat or larger cuts of meat, I set up my relatively small Weber Grill for indirect grilling on one side. (rather than in the center as per the Weber instructions)
In short, Juancho's Split Grill is set up like this:
The "Minnion" method, named after its inventor, originates from the WSM smoking community and was designed to create a slower and longer lasting fire;
Also please note that for this burn I used left-over briquettes from a previous burn, and stuck some pieces of oak smokewood in between the cold charcoal;
I have discovered that chunks of smoke wood will burn slower if you put them in between the charcoal briquettes rather than on top;
The drip pan has been filled with a pint of cheap red wine and some water, and the grill rack has been placed;
So I put a steel bowl filled with water above the glowing briquettes; Some sprigs of fresh rosemary add extra flavour;
we're ready to smoke!
Hot Smoked Pork Side = Slow Food
As this slowfood cut of pork side will have to cook on low heat for a number of hours, I use a electronic thermometer to keep an eye on the temperature inside the barbecue.
By opening and closing the barbecue's bottom vent holes you can keep the temperature inside the barbecue within a certain range.
For hot smoking this cut of pork side my goal was to maintain a temperature of around 300F (roughly 150 degrees celcius).
This sounds easy, but you have to watch it...
Here at Hot Smoke BBQ we keep smokin' all year long, winter, spring, summer and fall, just about every weekend.
Even in winter, as long as it doesn't rain too hard, it is always nice to be outside in the yard or the balcony, next to your hot barbecue.
With that cut of porkside sitting in that black backyard coal-fired microwave, take it easy. Time for a drink, sit down, check the fire, look at that whisp of smoke.
While that piece of pork is smoking, read a book, listen to your favourite music. Relax.
Keep checking the temperature inside the barbecue and try to resist peeking under the lid too often. Every time you open your barbecue you will loose heat, and the cooking process will take longer.
On the other hand, if you have time anyway, what the heck...
Since the pork side has already developed a nice sun tan, I decided to start mopping this baby on all sides with the beer honey mustard glazing.
After roughly 2.5 hours, 3 hours, and 3.5 hours of hot smoking, I opened the barbecue again.
Checked the coal fire, steam water bowl, and applied glazing on all sides of the meat.
Transferred the meat from the grill to a cutting board, and let it rest under aluminium foil;
The other white meat? Pork side after almost 4 hours of hot smoking in the barbecue.
About the "Minnion" Method
As far as I am concerned, the Minnion method works in a regular kettle grill as well!
The PitBoss Suggests
Also great when served on toast with a dash of mustard!