It's been a while since I posted anything but while doing something different that turns out it's always nice to share info. I used Pops Brine on fresh hocks for an 8 day soak, then an overnight dry in the fridge and then about 4 hours of hickory smoke in the Smoking It #3 at 250. IT hit about 146, a little higher than I would have liked but at least I know they are done as I usually share some away. I had three ham bones from my kitchen shift on Easter Sunday so they went in as well for some additional smoking. I see soupy beans & ham coming up in a few peoples diets. Thanks for looking.....Willie