Smoked Pork Jowl with Maple-Chili Glaze
Cut used: Pork Jowl pork →
Prep
15 min
Cook
3.5 hrs
Total
3 hrs 45 min
Treating a whole pork jowl like a smaller version of pork belly gives you an incredibly rich, smoky cut that's perfect sliced thin as an appetizer or diced into salads and grain bowls. The high fat content means it stays moist through a long smoke, and a maple-chili glaze at the end adds sweetness and a bit of heat. It's a great way to use an underrated cut for a memorable dish.
What Ingredients Do You Need?
- 2 lbs Fresh (uncured) whole pork jowl
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Smoked paprika
- 1 tsp Garlic powder
- 2 tbsp Brown sugar
- 1/3 cup Maple syrup
- 1 tsp Chili powder
- 1 tbsp Apple cider vinegar
- as needed Wood chips or chunks (applewood or cherry)
How Do You Make Smoked Pork Jowl with Maple-Chili Glaze?
- 1
Season the jowl
Combine salt, pepper, smoked paprika, garlic powder, and brown sugar, then rub generously over the entire jowl.
- 2
Rest before smoking
Let the seasoned jowl sit uncovered in the refrigerator for at least 1 hour, or overnight, to allow the rub to penetrate.
- 3
Preheat the smoker
Set up your smoker for indirect heat at 225°F using applewood or cherry wood chunks.
- 4
Smoke low and slow
Place the jowl fat-side up on the smoker grate and smoke for about 3 hours, until the internal temperature reaches 195-200°F for a tender, sliceable texture.
- 5
Mix the glaze
While the jowl smokes, whisk together maple syrup, chili powder, and apple cider vinegar in a small saucepan and simmer 5 minutes.
- 6
Glaze and finish
Brush the jowl generously with the maple-chili glaze during the last 30 minutes of smoking, reapplying once or twice.
- 7
Rest and slice
Rest the jowl for 15 minutes before slicing thin against the grain to serve.
What Are the Pro Tips for This Recipe?
- 💡 Treat this cut like pork belly — it's forgiving on the smoker thanks to its high fat content.
- 💡 A finishing temperature around 195-200°F gives a tender, almost confit-like texture rather than a firm slice.
- 💡 Leftover smoked jowl is excellent diced into fried rice, beans, or a hearty grain salad.
