Hey Smokers, and welcome to my post where we will run through my recipe and cooking guide for Traeger Smoked Pork Knuckle. As you may or may not know, this site is all about cooking on my Traeger Pro Series 22 Pellet Smoker and seeing where we can take things – and today, it is the pork knuckle.
Also known as pig knuckle, pork shanks, pork hocks or ham hocks, this is a cut of meat I have not tried on the smoker as yet although one I have ordered often in many a German restaurant (they call it Schweinshaxe – although the guy who served it to us at the beer hall in Munich called it ” Schweinknuckle”).
So today, I am going to try it in the smoker and see if I can get it to anywhere near the level of the porky goodness that has been served to me in the past… Let’s go
Traeger Smoked Pork Knuckle: What You’ll Need
Ok, so below is what I used to cook me some smoked pork knuckle on the Traeger pellet smoker:
Ingredients
- 3 – 3lb pork knuckle
- Salt
- Olive oil
- 2 cups apple juice or beer (for basting)
Equipment
- Pellet smoker
- Wood pellets (preferably hickory or apple for a sweet and smoky flavor)
The Cooking Process
Ok, so just to be clear, I took the approach of cooking this one as a hard and fast option much like you would a leg of pork. I have seen many recipes online where you can brine it overnight (I dry brined in salt for about 5 hours) and cook in an oven over a basting tray so I have incorporated that here as well.
This is what I did and when…
- Preparation:
- Rinse the pork knuckle under cold water and pat them dry with paper towels.
- Cover the skin with salt and leave in the fridge for 4 – 6 hours)
- Cover with olive oil and salt (I scored the skin so that the smoke could get in but if you are choosing to cook in the oven then leave the skin in tact)
- Setting Up the Smoker:
- Preheat your pellet smoker to around 350°F (180°C).
- Fill the smoker’s water pan with water, apple juice, or beer to maintain moisture.
- Smoking the Pork Knuckles:
- Place the pork knuckles directly on the smoker grates (If you have more than one then make sure they are not touching each other for even smoke circulation.
- Smoke the pork knuckles at for about 3-4 hours, or until they reach an internal temperature of 165°F (74°C). Baste/spritz the knuckles with apple juice or beer every hour to keep them moist.
- Wrapping and Finishing (optional):
- Once the knuckles reach 165°F (74°C), remove them from the smoker and wrap them tightly in aluminum foil. This helps to tenderize the meat.
- Return the wrapped knuckles to the smoker and continue cooking at 350°F (180°C) for another 1-2 hours, or until the internal temperature reaches 185°F (85°C). This is the ideal temperature for tender, juicy pork.
- Crisp the Skin and Rest:
- Smoking in this method will not usually create a crispy (You can of course not wrap as per above however just watch your moisture levels) so once you remove it from the smoker, place it in the broiler/under the grill until the skin goes nice and hard.
- Remove the pork knuckles from the broiler/grill and let them rest for at least 30 minutes before unwrapping. This allows the juices to redistribute throughout the meat.
- After resting, they can be enjoyed as is or paired with sides like sauerkraut, mashed potatoes, or roasted vegetables.
My Results
Yep, I have to admit that whilst it was not as ‘perfect’ as I have had in the German beer halls, the outcome was still really good.
The meat was moist and the skin did actually harden up a little. I used the pan underneath which did help however to be honest, even though it came off at 85°C (185°F), I will be tempted to let it cook uncovered next time to see if I can get a crispier skin – or, I could just throw it under the broiler for a little while as well.
All in all, a great outcome with some clear room for improvement in the future so watch this space…
Tips:
- Adjust the seasoning to your taste. Adding a bit of honey or maple syrup to the marinade can give the pork a nice caramelized crust.
- Brushing the skin with some vinegar can assist in a crispy finish as well.
- If you prefer a stronger smoky flavor, you can increase the smoking time before wrapping the knuckles in foil.
Conclusion
So there you have it, my recipe and cooking guide for some Traeger smoked pork knuckle. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
How I Turned My Smoking Passion Into A Full Time Income
Hey there! I’m Paul, and like you, I started as a BBQ beginner with just a Traeger and a dream. Now I’m helping others turn their smoking passion into a sustainable online business.
