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Smoked Pork Shanks

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 days 1 hour
Cook Time 5 hours
Total Time 3 days 6 hours
Servings 8 shanks
Calories 102kcal


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


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.


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


Calories: 102kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 9456mg | Potassium: 21mg | Fiber: 1g | Sugar: 25g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg