I wanted to try to make some "Pork Wings" using shanks. So I got some from the butcher, trimmed them up, brined them overnight (one was a mix of apple cider and onions and other things, and the other was more of a worcestershire mixture) , rubbed them down, and smoked around 240 til they got to about 180. They were pretty good, but a lot of connective tissues and not a lot of meat for the work. Kind of looked cool though and it was a worthwhile experiment.
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