Smoked pig knees

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Smoked pig knees

I like to cook pork. From the cheeks to the shanks. It’s all good. But this is the weirdest cut of pork I could find to put on the grill.

Pig knees are not on the top of your mind when you want to grill something. But I dare you to try it and be surprised.

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  • Pig knees
  • 1 cup of sea salt
  • 1/4 cup of raw cane sugar
  • 1/4 cup of ground black pepper

How to

  1. Put the pig knees in a large ziplock bag. Mix the salt, sugar and pepper and cover the pig knees with it. Set it in the fridge for four hours.
  2. After dry brining them you brush off all the excess salt, sugar and pepper.
  3. Start up your smoker with an indirect temperature of 180°C (356F). Put the pig knees in, place a thermometer and close the lid.
  4. Wait till the meat reaches a core temperature of 80°C (176F). When the skin has dried out but not yet crispy you can help it a little. Stick the pig knees on a stick and rotate them above direct heat. You see the skin starting to crisp.
  5. Let the knees rest for 10 minutes before slicing them up.

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BBQ gear used

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