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A Smoker's Diary - Glazed Pork Side

On this page you will find a detailed log of the hot smoking of a cut of pork side as further described on the recipe page named "Brined, Smoked and Glazed Porkside".

I had first treated this cut of porkside to a couple of hours in a Spicy Brine and during smoking I gave her a nice coat of Beer Honey Mustard Glazing, which made her look nice and shining!


Photo of cut of pork side that has just been put on the pre-heated barbecue grate.


To set the scene:

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Winter barbecue - mid February, ambient temperature around 50F (10C), partially cloudy; barbecue standing under wide umbrella, close to the house;

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Half chimney of lit charcoal briquettes into left hand half of the coal pocket in Juancho's Split Grill, right hand half filled up with cold briquettes ("Minnion" method);

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Several chunks of oak smoke wood in between briquettes;

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1/2 bottle cheap red wine, plus liberal dash of water into the drip pan;

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Steel bowl filled with water above the hot glowing charcoal briquettes;

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On the grill: a 2.5 pounds cut of brined pork side.

Please note all temperatures mentioned on this page are in Fahrenheit (F), measured right under the lid of the barbecue, unless indicated otherwise.



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A Smoker's Diary

13:40h

Photo of cut pork side after an hour and a half of hot smoking in the barbecue smoker. I put the porkside on the grill above the drip pan; barbecue lid closed; bottom vent holes fully closed;

13:46h

Thermometer shows 320F;

13:50h

312F and decreasing; bottom vent holes opened to 1/2; faint whisp of smoke showing;

13:55h

325F; Closed the bottom vent holes a bit down to 3/8 open;

14:00h

321F;

14:05h

318F; Nice whisp of Hot Smoke, smelling great!

14:10h

316F;

14:20h

305F;

14:30h

307F;

14:46h

314F;

15:04h

320F;

15:18h

Photo of cut pork side after an hour and a half of hot smoking in the barbecue smoker. 323F; Opened the lid of the barbecue; The pork side is really looking good! Briquettes are burning over 3/4 of the length of the coal pocket now.

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Photo of steam water bowl after an hour and a half of hot smoking in the barbecue smoker. The water in the steel bowl has almost completely evaporated and the rosemary sprigs seem to be cooked to well done - time for a refill!

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Photo of cut pork side after an hour and a half of hot smoking in the barbecue smoker, and first layer of beer honey mustard glazing applied. 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;


Photo of 2.5 pounds cut of pork side after an hour and a half of hot smoking in the barbecue smoker, and first layer of beer honey mustard glazing applied.


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Photo of cut pork side after an hour and a half of hot smoking in the barbecue smoker, and first layer of beer honey mustard glazing applied. And it was also time to turn her around so as to ensure that that nice sun tan is equally spread over all sides!

15:24h

Closed the lid of the barbecue;

15:26F

356F;

15:31h

357F; Closed the bottom vent holes down to 1/4 open;

15:36h

339F;

15:39h

332F;

15:59h

285F; Opened the bottom vent holes a bit up to 3/8 open;

16:02h

287F;

16:19h

Photo of pork side after 2.5 hrs of hot smoking in the barbecue smoker. 309F; Opened the lid of the barbecue; After 2.5 hours of hot smoking, the pork side looks even better now!

Turned pork side over to apply glazing on all sides;


Photo of 2.5 pounds cut of pork side after 2.5 hours of hot smoking.


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Photo of pork side after 2.5 hrs of hot smoking in the barbecue smoker. Briquettes are burning over full length of the coal pocket. Turned pork side around again to continue smoking with skin facing upwards.

16:24h

Closed the lid of the barbecue;

16:29h

327F;

16:54h

Photo of pork side after more than 3 hours of hot smoking in the barbecue smoker. 323F; Opened the lid of the barbecue; Turned pork side over to apply glazing on all sides;


Photo of 2.5 pounds cut of pork side after more than 3 hours of hot smoking.


16:58h

Coals are OK, smoke wood is OK, water bowl is OK; Closed the lid of the barbecue;

17:12h

323F;

17:20h

Photo of pork side after more than 3.5 hours of hot smoking in the barbecue smoker. 320F; Opened the lid of the barbecue; Turned pork side over to apply glazing on all sides;

17:22h

Coals are OK, smoke wood is OK, water bowl is OK; Closed the lid of the barbecue;

17:30h

Photo of pork side after almost 4 hours of hot smoking in the barbecue. 332F; Temperature inside the thickest part of the pork side has now reached 183F - very well done!

Transferred the meat from the grill to a cutting board, and let it rest under aluminium foil;


Photo of pork side after alomost 4 hours of hot smoking in the barbecue. The other white meat? Pork side after almost 4 hours of hot smoking in the barbecue



Hot Smoke BBQ Charcoal Briquettes


About the "Minnion" Method

Photo of charcoal briquettes after burning almost 4 hours in the barbecue. As you can see on the accompanying picture, after almost 4 hours of burning there was still plenty of coal left for at least one more hour of smoking at a temperature of around 300F.

As far as I am concerned, the Minnion method works in a regular kettle grill as well!




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Keep Smokin' !