• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Hocks

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,260
2,868
Joined Nov 12, 2010
Good looking hocks !!!   
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
Haven't decided on how to smoke them yet.

Richie
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
Won't be much updates but I'll post them when they are done

Richie
 

atomicsmoke

Master of the Pit
OTBS Member
4,196
1,067
Joined Apr 3, 2014
Good start. What's on the menu once you finish them? Other than beans...
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
Good start. What's on the menu once you finish them? Other than beans...
Being as I have never done Hocks,I am thinking half will be smoked to an IT of 165* F 

The other half will be spun spritzing every 20 minutes to get crispy skin

Richie
 

foamheart

Epic Pitmaster
OTBS Member
SMF Premier Member
10,956
2,761
Joined Apr 4, 2013
 
Being as I have never done Hocks,I am thinking half will be smoked to an IT of 165* F 

The other half will be spun spritzing every 20 minutes to get crispy skin

Richie
Don't worry about an IT, you gonna have to cook those hocks down to eat them anyway and I assume you'll freeze 'em till then also, correct? Be careful, hocks are too easy to over smoke because you can. I like my hocks cured and as raw as possible with the smoke flavor, they cook a lot faster in a pot of beans that way.
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
 
 
Being as I have never done Hocks,I am thinking half will be smoked to an IT of 165* F 

The other half will be spun spritzing every 20 minutes to get crispy skin

Richie
Don't worry about an IT, you gonna have to cook those hocks down to eat them anyway and I assume you'll freeze 'em till then also, correct? Be careful, hocks are too easy to over smoke because you can. I like my hocks cured and as raw as possible with the smoke flavor, they cook a lot faster in a pot of beans that way.
Kevin Thanks I just looked at your other post,I will be freezing some for beans

Richie
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
Hocks are out of the brine and rinsed 

going to let them air dry in the fridge for a few days

Richie

 

foamheart

Epic Pitmaster
OTBS Member
SMF Premier Member
10,956
2,761
Joined Apr 4, 2013
I love hocks, of course they are mostly fat and that is why I like them so much....LOL  The doctor would beat me but I don't fall off the wagon too often. 

Smoked cured hocks.... like ham with extra fat and skin!
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
 
I love hocks, of course they are mostly fat and that is why I like them so much....LOL  The doctor would beat me but I don't fall off the wagon too often. 

Smoked cured hocks.... like ham with extra fat and skin!
Kevin I did a light smoke as you suggested 
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,603
5,315
Joined Jun 25, 2014
Brined the Hocks for 16 days pulled on Friday in the fridge til Monday


Started the smoker at 100* F to dry them a little more


Increased the temp every half hour Pulled them at 150* IT 

will rest in the fridge for a day or so.


Thanks for looking

Richie
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.