I plan on using a modified verson of pop's brine and injecting at least 10% of the weight of the picnic focusing on getting it near the bone... I'm thinking of using this for thanksgiving so i should have time.
Brine as follows:
3/4 cup kosher salt
3/4 cup brown sugar
1 heaping tbsn of cure #1
1 gallon water
And making as much as i need to inject and submerge.
Remove the skin besides on the hock Cure for 2-3 weeks. Rest uncovered in the fridge for a week. Cold smoke for 12 ours a smoke for up to 36 hours. Rest another week then either hotsmoke (likely) or oven cook till an IT of 145 on thanks giving day.
I honestly bought it for sausage, but it was such a pain to cut out all the connective tissue and viens and it sucked so mich that after doing 2 of them, i will not be using it for that again and they seem pretty lean to be able to roast or smoke like a butt... i really only bought them because they were $.99 a pd. I have one more left if this doesnt turn out well to play with too.