Porketta & Hocks Day

[Gary S]

I wanted to smoke some pork hocks so I bought 6 Friday night and made up 2 gallons of brine.
Saturday morning the brine was 35 degrees. The hocks were brined 24 hours, no cure. Here they are Sunday morning drying.

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The hocks were looking pretty good after a couple of hours in the smoker with plenty of hickory

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In the meantime a Porketta was being thawed and prepared for the spit on the 26.

Took the hocks out at 156-160

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They would be fine for beans or soup but we decided to cook them more.
Took them up to 180

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In the meantime the Porketta was coming along

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Pulled it at 150 so it could rest for a few minutes.

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Sliced up the Porketta

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Served up some salad greens, potatoes and the porketta

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Hocks left to cool and vacuum sealed for later.
Thanks for looking.

 

[Bobby P]

The hocks look amazing. Seriously you did a great job with those. I'm jealous.

 

[John Solak]

Nicely done!!! I don't think I have ever seen hocks that weren't already smoke at the store. I'm sure those will be way better and your porchetta looks divine too!!

 

[David]

Perfect plate of food, starch, salad and good ole slab of meat..........................d

 

[Tony R]

 

[Pat Romero]

Awesome, Gary ... Looks delicious!

 

[NeilH]

Been posting some beauts as of late Gary. Nice for sure.

 

[Mike Coffman]

That's some awesome looking grub Gary!

 

[Mike Cosgrove]

Nice cooking as usual Gary.

 

[Jim McKelvey]

Excellent Gary - Hocks do look tremendous and your plate - great!!

 

[Bob Mann]

Great looking meal Gary!