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Pork Hocks uncooked - how to - help!!

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  • kcbill13
    kcbill13
    Charter Member
    • Nov 2014
    • 5
    #1

    Pork Hocks uncooked - how to - help!!

    I have got several raw pork hocks that I want to smoke, (yes, they were cheap, so I bought several. Does anybody have any advice on how to best smoke these? Do I inject, (and if so, what?). Do I just keep putting on the smoke and heat for a long time?? Should I use a rub??
    Tags: None
  • _John_
    _John_
    Former Member
    • Jul 2014
    • 2447
    #2
    Been trying to get a hold of those for quite a while, but they are becoming the next popular thing so they are hard to come by or expensive around here. By expensive I mean they are like $5 a pound and as you know it is not all meat. That said, I haven't been able to get any to cook myself, but have eaten them at a local joint and they are really good. It may help your search to know that they are referred to now as pig wings or pork wings.

    I like Malcom Reed so here is a link to him making them, which is probably what I would follow if I had some.

    Comment

    • Jon Solberg
      Jon Solberg
      Former Member
      • Jul 2014
      • 4819
      #3
      Hey KC, A lot of folks wet brine them with a brine of salt, pink salt and sugar. I dry brine them for a couple of days with just salt and put them right on the smoker with no rub at 225 till they hit 150. The ones in the pic had about 8oz of chips in the beginning in two 4oz doses.


      Last edited by Jon Solberg; April 3, 2015, 05:24 AM.

      Comment

      • kcbill13
        #3.1
        kcbill13 commented
        April 3, 2015, 10:00 PM
        Editing a comment
        Thanks, that was what I was looking for, I'll try dry brining them. I am happy to see so many Australian butchers not knowing what to do with them, so they go cheap at some supermarkets here. And I love the Australian/Asian butchers low prices on ribs in some areas. I'll post up pics once I do hocks. Thanks again!
    • kcbill13
      kcbill13
      Charter Member
      • Nov 2014
      • 5
      #4
      Here are the results from the dry brine method. I personally am not after them for eating, but to use in other recipes for side dishes.

      Attached Files
      1 Photo

      Comment

      • DWCowles
        DWCowles
        Founding Member
        • Jul 2014
        • 9709
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
        #5
        Have you try any of those hocks in beans Jon Solberg
        Last edited by DWCowles; December 29, 2015, 11:15 PM.

        Comment

        • Jon Solberg
          #5.1
          Jon Solberg commented
          December 30, 2015, 05:12 AM
          Editing a comment
          Yes Sir. They made some fine pintos
      • Huskee
        Huskee
        Pit Boss
        • May 2014
        • 15015
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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        #6
        Welcome to The Pit kcbill13! I don't think I've gotten to formally welcome you yet. I know nothing of pork hocks so let's be glad it's not just me in here!

        Since this is one of your first posts, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

        Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

        Hope to hear & see more from you!

        Comment

        • fuzzydaddy
          fuzzydaddy
          Charter Member
          • Nov 2014
          • 4958
          • Winchester TN
          • Hardware
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          #7
          Welcome to the Pit kcbill13!

          Comment

          • DWCowles
            DWCowles
            Founding Member
            • Jul 2014
            • 9709
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
            #8
            Welcome kcbill13

            Comment

            • Jon Solberg
              Jon Solberg
              Former Member
              • Jul 2014
              • 4819
              #9
              Wow Bill those look really good. I'd eat them!

              Comment

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