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.
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.