This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pork Hocks uncooked - how to - help!!

  • Filter
  • Time
  • Show
Clear All
new posts

    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??

    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.


      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.


      • kcbill13
        kcbill13 commented
        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!

      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


        Have you try any of those hocks in beans Jon N Solberg
        Last edited by DWCowles; December 29, 2015, 11:15 PM.


        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          Yes Sir. They made some fine pintos

        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!


          Welcome to the Pit kcbill13!


            Welcome kcbill13


              Wow Bill those look really good. I'd eat them!



              No announcement yet.


              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

              GrillGrates Take Gas Grills To The Infrared Zone

              GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

              The Pit Barrel Cooker May Be Too Easy

              The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

              A Propane Smoker That Performs Under Pressure

              The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.