Butchered my pig last week and was brining the neck bones and hocks in Pops Brine. Pulled the bones after 8 days. The hocks were injected to the bone and are still brining. Will pull and smoke them next Thursday. The bones were left in the fridge overnight. Got home and started my gasser to get to 225. Started the KCB and added 2 blocks of cherry. After 3 hrs. added hickory. Total 5 hrs.
Will use these for stews and beans this winter.
