Go into the store and see smoked pork hocks, shanks, and neck bones all at a fairly high price and for me not smoked enough. So I got me some meaty fresh ones and put them in Pop's great brine and left them in there for 6 days. Took them out of the brine and rinsed them off with cold water and patted them dry with some paper towels. Put them on my smoker racks to dry some more for about 2 hours. In they went in the smoker which I set at 225 deg. Set the timer for 6 hours but all they needed was about 5. I checked the internal temp on some and the temps were around 160 to 165 deg. Well above the safe level but I wanted some good smoke on them. Used a mix of oak and maple. Here are some pics from yesterday.......Reinhard
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