Smoked Pork Shanks

I took shanks, brined them for a while and then smoked them. The end result was tender, perfectly smoky-flavored shanks that were amazing in a big pot of beans.

Course Main

Cuisine American

Keyword pork, smoked

Prep Time 3 1

Cook Time 5

Total Time 3 6

Servings shanks

Calories 102kcal

Author Based on a recipe from Playing with Fire and Smoke

Ingredients

For the smoke pork shanks

4 pork shanks cut in half. ask your butcher to cut them for you, so you'll end up with 8 smoke shanks in the end

For the brine

1 gallon water
⅔ cup Kosher salt
1 cup sugar
2 tablespoons Morton's Tender Quick
1 tablespoon ground black pepper
2 teaspoons garlic minced
1 tablespoon dried thyme crumbled

Instructions

For the brine

Combine all ingredients in a large pot over medium-high heat.
Bring the water to a simmer and stir until the salt is dissolved.
Remove from heat and let cool completely.
Place shanks into a large resealable container.
Add the marinade. Seal and refrigerate for 1-3 days.

For the smoked pork shank

Rinse with water and place in cold water for 1 hour..
Fire up your smoker for cooking at 225 F. I used hickory wood and added a few more chunks than I normally would for say ribs so that I got a good strong smoke flavor in the shanks.
Remove the shanks from the brine and pat dry.
Transfer to the smoker and smoke for 3-5 hours until the internal temperature reaches 160 F.

Notes

This recipe can also be used to make fantastic smoked ham hocks.

Nutrition