I am new to BBQ, having done only ribs and butts. I was wondering if anyone has information on smoking pork hocks: time, temp, rub, etc.
I am using a GrandMAC smoker

It really is probably best to buy those from the market,for the effort and results.

Accent, I have done them in the past on numerous occasions. Unfortunately I never kept notes. I know that I place them in a Tender Quick brine according to the label directions. I believe I may have left them in the solution for approx. four hours. I then rinse them and let them dry for several hours in the fridge. I smoke them at 225 for three hours. They come out identical to those in the grocery store. Since I am mired in the dreary grips of dipsomania I might be off a little on my timing. It is worth a try, however, as you can make them quite tasty with a little practice. Good luck.