Smoked BBQ Pork Knuckle
Smoking pork knuckle is a traditional method to enhance the meat's flavor and texture. In American barbecue culture, slow-smoked pork knuckle is a classic dish, often marinated and smoked to achieve a deep, characteristic flavor profile. The correct smoking technique ensures the knuckle remains crispy on the outside and juicy on the inside. The BBQ glaze adds a slightly sweet, smoky flavor to the meat, perfectly harmonizing with traditional side dishes such as braised cabbage and fresh bread. This dish is an ideal choice for grilling, family dinners, or festive occasions.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the pork knuckle under cold water, then pat it dry with paper towels to ensure the spices adhere well.
2
In a bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar. Generously rub this mixture all over the pork knuckle.
3
Cover the seasoned pork knuckle and refrigerate for at least 4 hours, or preferably overnight, for the best results.
4
Preheat your smoker to 230°F (110°C). Distribute the charcoal or wood evenly in the smoker to ensure a consistent and long-lasting smoke.
5
Place the pork knuckle on the smoker rack and smoke over low heat for 6-8 hours. Every hour, lightly brush with apple cider vinegar to help the skin crisp up.
6
When the internal temperature reaches 195-205°F (90-95°C), brush the pork knuckle with BBQ sauce and continue cooking for another 30 minutes, allowing the glaze to slightly caramelize.
7
Remove the cooked pork knuckle from the smoker and wrap it in aluminum foil. Let it rest for 20 minutes to allow the juices to redistribute evenly.
8
Slice or serve the pork knuckle whole with fresh bread, braised cabbage, and mustard. Offer extra BBQ sauce on the side.
