Smoked Schweinshaxe with Big Swede BBQ

pork knuckle

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs offer a lower-fat option, while pork shoulder is more affordable.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor without alcohol, while apple juice is a cost-effective alternative.

Score the skin of the pork knuckle with a sharp knife in a crosshatch pattern, ensuring not to cut into the meat.

Rub duck fat all over the pork knuckle to help the seasoning stick.

Generously season the pork knuckle with salt, making sure it gets into the scored areas.

Sprinkle black pepper over the pork knuckle.

Add dried thyme to the seasoning on the pork knuckle.

Prepare a bed of onions in the smoker.

Pour about 1.5 cups of beef broth over the onions.

Add some beer (Carlsberg) to the onions and broth mixture to help keep the pork moist during cooking.

Place the pork knuckle upright on the bed of onions and broth in the smoker.

Smoke the pork knuckle at 350°F until it reaches an internal temperature of about 190°F, which takes around 4 hours.

After 4 hours, increase the smoker temperature to 475°F to crisp the skin.

Cook for an additional hour until the skin is crispy and the pork knuckle is ready to be taken out.

Let the pork knuckle rest for a few minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens