Pork hocks time required

[Brad Olson]

This morning I made an impulse buy at the store and picked up a couple of pork hocks for the grand total of $1.28. They're about 13-14 oz. each and 2-3 inches thick, so if I put them on the WSM at 250 or so can anyone give me a reasonable guesstimate of how long they'll take and a good temperature to shoot for? I've never done them before and a little guidance would be appreciated. Thanks!

 

[Timothy F. Lewis]

Were it me, I would wait until I was doing a butt or two, and add them to the smoker and let them go for six or eight hours.
Doubtless, someone with first hand experience will probably chime in.
Great deal on the hocks.
I'd probably smoke them and hold them for making choucroute garni in the fall with some nice pears, sausages and sauerkraut.

 

[Bob Correll]

Can't help you cooking them from fresh, I've only cured and smoked them for seasoning beans.
Not a lot of meat on hocks, so I agree with Timothy, maybe add them to another cook, but no clue as to when they would be done.

 

[timothy]

250 about 3-4hrs. If your gonna freeze them and use them later take to 165 int. The'll continue cooking when added to slow cooked meals.
Last ones I did along with some shanks took roughly 3 hrs at 275, I brined em and that helped shorten up the cooking times.
Tim

 

[Brad Olson]

Thanks for the advice. They actually are part of a pulled pork and beef rib cook so they've been on for about 5-1/2 hours now with temps in the upper 200s. I think we're just going to dissect them and sample the meat this time, but in the future I can see them going into pots of chili and beans.