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??
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Pork Hocks uncooked - how to - help!!
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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.
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Last edited by Jon Solberg; April 3, 2015, 05:24 AM.
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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!
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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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.
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- May 2014
- 19522
- Clare, Michigan area
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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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!
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- Nov 2014
- 5098
- Summerfield FL, NE of The Villages
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Cookers:
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Grilla OG with upper shelf and pizza stone.
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Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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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.
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