smokin pigs feet and ham hocks

That's something that may usually be brined/pickled.

Usually cheaper /more effective by buying them from a ham producer,etc.

If I really had to do it,I'd probably use my traditional CS,where I can really force a lot of smoke into them

I'm guessing that my FEC s would burn too efficiently,even down around 140*.

Just a thought.

Hi Tom thanks for your reply..but what I am looking for is a cooking temp. I was thinking about 246 degrees. I would use my standard pork rib roast rub and a mustard covering..any idea what internal temp is that I should be shooting for?? Or even the time I should allow before I open the door for the first check?? I was thinking..depending on the total weight of the pork I should not open the cooker for at least 3hrs..what do you think??Rob

From what I remember as ea eating (pickled) pigs feet as a kid (wouldn't touch em now!) you're dealing with a lot of fat, hide & very little meat. That fat is going to be difficult to get a good, consistent reading from.

Is the fat something you want to render down?

Maybe puncture some holes in the hide?

What are you hoping to acheive as far as the end product?

Maybe with a little more info we can assist.

Might want to look at this link.

Also, go to the main forum and do a search (find) on hocks. I got several hits that may be helpful.

Hey Wheelz.I really do not have any idea as to what my final result will be..I just want to talk about the possibilty of cooking this product. I have not yet agreed to the cook.It sounds quite messy for the amount of work needed to do the job.I also had the same feeling about cooking pigs feet and hocks as you do.Thanks for your input.Rob