Pork Knuckle

Furious George · June 2010

Has anyone ever cooked a pork knuckle on the Big Green Egg? Most of the recipes I've seen have been German for this one.

In general, people say to boil them and then bake them (though it's always driven me crazy when people boil ribs first!)

Anyone have any expertise? Should I just rub them and smoke them? Shoot for an internal temp like pulled pork or something lower?

Thanks -- Any help is appreciated

gdenby · June 2010

Look at:

http://stevetimko.tripod.com/pigknuckle.htm

Seems like lo-n-slo would copy the rotisserie the site shows, if towards the end the heat was ramped up to crisp the skin.

BuffaloBrewer · June 2010

I had pork knuckle in a german restaraunt in china and it was really good. Of course, I didn't believe the guy who suggested it until after he had ordered it.

Little Steven · June 2010

Furious George,

Not sure what the knuckle is but Beli was doing pork shanks low and a while back and he said they were fantastic.

Steve

Buster Dog BBQ · June 2010

We had knuckle as part of an iron chef contest at the World Pork Expo. If I remember correctly it is the muscle behind the knee. It is connected in three parts and I think the grain goes opposite throughout.

I presliced along the tendon and cooked like a tenderloin or pork loin. To about 140.

I didnt care for that cut of meat. It was a tad tough. You might want to consider a brine or injection.

boston_stoker · June 2010

I had Schweinshaxe last week in Munich. Good stuff. My best advice is to Google "Schweinehaxe Rezept", to find a recipe and then click the translate button. Alternatively, you could try to ping EggSimon who lives near Stuttgart, and ask him for some advice.

Furious George · June 2010

Thanks all! I think low and slow should be the right way. I'm going to give it a try once I can get some good ones from the butcher and I'll let you know how it turns out.

Pork Knuckle

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