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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-24-2013, 08:03 AM   #1
Dim
Got Wood.
 
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Default Eisbein (Pork hock)

I'm thinking of smoking a couple of eisbein this weekend ...

has anyone smoked these yet, and if so, at what temp and for how long? ....

I am hoping to get the skin/crackling crisp at the end (finish it off on direct heat/hot coals)
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Unread 09-24-2013, 08:11 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Our Brother Thirdeye is my go-to source for smoking hocks and such. Here is a link to that part of his great blog.

http://playingwithfireandsmoke.blogs...-trotters.html
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Unread 09-24-2013, 08:18 AM   #3
sliding_billy
somebody shut me the fark up.
 
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I should not have clicked on that link. I am so hungry now. I can't possibly disagree with his advice.
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Unread 09-24-2013, 08:29 AM   #4
Dim
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Our Brother Thirdeye is my go-to source for smoking hocks and such. Here is a link to that part of his great blog.

http://playingwithfireandsmoke.blogs...-trotters.html
thanks!
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