Caveman Ham Hocks
Called Oerhametjie (translates to “caveman ham”), this recipe from PitmasterX is for hot smoked ham hocks. The timing for these is 3 hours smoked, 2 hours in foil and one hour back on the grill.
Method: Hot smoking
Suggested Wood: Apple
Approx. Cook Time: 6 Hours
Apple BBQ rub
BBQ sauce (Chilli or Mustard works well)
Set up your smoker to run at 225°F and rub your hocks with olive oil and an apple BBQ dry rub.
Put them on the smoker for 3 hours with your apple wood on the fire, before removing them and placing them on a sheet of tinfoil each.
Add a knob of butter and a couple tablespoons of your chosen sauce to each hock and wrap it in the foil, make sure it doesn't leak.
Put them back on the smoker for a further 2 hours, then remove them from the foil carefully and try to save the juices.
With the hocks back on the smoker, mop them with the juices and some more sauce for about an hour.
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