British BBQ Society Forums

Just bought a pork hock from Morrisons, about £2, 1kg nice big bone, lots of fat. Was thinking about smoking the hock on the WSM (also bought some rib racks), and beans also, then maybe shred the pork hock into the beans

Any tips for cooking time for the pork hock and rub - just a regular pork rib rub or something else? Should I trim off some of the fat or just let it drip into the beans?

The only suggestion I would make it to cut a series of slits in the skin lengthwise, this will serve 3 purposes.
1. I will enable the smoke to penetrate better
2. It will allow the fat to render down easier and run out to drip into the beans
3. It will make it easier to cut the smoked skin into what I believe are called "brownies" small diced pieces for the beans.

I'd leave the seasoning as plain S&P rubbed into the slits then use your herb & spice collection to get the beans to your desired taste.

Depending on your level of healthy diet you can always remove the fat, once it's done it's job of flavouring the beans, before serving