A Smoker's Diary - Glazed Pork Side

-

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

-

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);

-

Several chunks of oak smoke wood in between briquettes;

-

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

-

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

-

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

13:40h

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

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.

-

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!

-

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;

-

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

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;

-

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

323F; Opened the lid of the barbecue; Turned pork side over to apply glazing on all sides;

16:58h

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

17:12h

323F;

17:20h

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

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;