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Slow Smoked Ham Hocks....Picture

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thailandjohn
thailandjohn Posts: 952
edited October 2012 in EggHead Forum
Another 20 lbs of Ham Hocks slow smoked at 215 degrees for 4 1/2 hours Nothing on the Hocks, just get to temp and load the Hocks After my batch I cooked last week, more people have asked for some Great in beans and greens Click for picture. http://i711.photobucket.com/albums/ww116/JohnPatterson/25c19f73edde47a3410e7c3efbb6fbf7.jpg


http://jvp.smugmug.com/Barbeque




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  • Mickey
    Mickey Posts: 19,674
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    John after your last cook I did about 10 lbs. WOW
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • jlsm
    jlsm Posts: 1,011
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    Aren't ham hocks already smoked? I get mine at an Amish butcher and I'm pretty sure they are. (Haven't bought any this season, yet.) If so, what's the point?
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Griffin
    Griffin Posts: 8,200
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    I see a mess of beans in your future. What do ham hocks go for per pound?

    @jlsm - I assume you can get them fresh or smoked, but I maybe wrong.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Mickey
    Mickey Posts: 19,674
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    jlsm said:

    Aren't ham hocks already smoked? I get mine at an Amish butcher and I'm pretty sure they are. (Haven't bought any this season, yet.) If so, what's the point?

    You can get both ways. Just re-smoke or totally smoke. I like John's way best. Also toss in a few turkey legs when you do it.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • thailandjohn
    thailandjohn Posts: 952
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    Mickey said:
    Aren't ham hocks already smoked? I get mine at an Amish butcher and I'm pretty sure they are. (Haven't bought any this season, yet.) If so, what's the point?
    You can get both ways. Just re-smoke or totally smoke. I like John's way best. Also toss in a few turkey legs when you do it.

    Big difference between commercial smoked and smoking fresh ones yourself


    http://jvp.smugmug.com/Barbeque




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  • Mickey
    Mickey Posts: 19,674
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    @thailandjohn, no question big difference between the two. I was was getting at is the already smoked is improved by re-smoking. Just not as good. The same goes with already smoked turkey lags re-smoked not anywhere as good as smoked from raw. Way better to buy raw and so easy by following Johns way.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • jlsm
    jlsm Posts: 1,011
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    I'm not really sure I can get fresh. I'll look. I use a few every winter. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • thailandjohn
    thailandjohn Posts: 952
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    Go to a Mexican or Chinese market that has a fresh meat department.......the next time I get hocks to smoke, I will take a picture that you can show the butcher in case he does not understand....I will also post on how I have them cut and why


    http://jvp.smugmug.com/Barbeque




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