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Unread 04-10-2013, 10:00 AM   #11
This is not your pork!
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Well, looks like the marinade to go for:
Grandpa Kwock's Char Siu
2 tbs Hoisin Sauce
2 tbs Dark Soy Sauce
1.5 tbs Rice Wine
2.5 tbs white sugar
1 tsp salt
1 tsp catsup
1.5 tbs minced garlic
1/4 cup honey
How about the glazing (I prefer not to use store bought sauces)?

I am confused now about the cooking process. Smoke till tender / IT 150-160F and pull for resting?

Is going up to IT 195F too much for pork belly?

Phubar, which grate temp did you have when doing it for at least 5 hours?

As my wife can confirm, I was unable to produce any edible result without foiling beef or pork so far (my last cook went utterly wrong; full report with pr0n to follow), and I have absolutely no idea what I do wrong. All recent results with foiling were pretty much perfect, but I still have not the proper feeling for temp control and probing for tenderness.
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
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