Smoked Pork Hocks

[Gary S]

Has anyone been doing these? Did a search but not much came up. I would like to try some low and slow. I really don't want to add any nitrate so was wondering about brine or just doing them like a pinic shoulder until they reach???..temperature. Wondering if they need 195 like most muscle meats.
Thanks

 

[K Kruger]

Brine them. Use sea salt at 4 Tblsp per quart water. A bit of sugar. I use a lot of thyme and sage in the brine myself but you don't have to.

Smoke till done to your liking. For me, since I use hocks in things rather than by themselves, I smoke till just cooked through thoroughly, about 160-165?, applying smoke throughout the cook time.

 

[Gary S]

Thanks Kevin.