Smoked Pork Knuckle
A pork knuckle rubbed with garlic, paprika and thyme, smoked low and slow for 4 to 5 hours until tender with crackling skin.
- Serves 4
Ingredients
- 1 pork knuckle (around 1.5–2kg)
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tsp cracked black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp cumin
- 1 onion, halved
- 2 garlic bulbs, halved
- 1 cup apple cider vinegar (for spritzing)
- 1 cup water (for the smoker pan)
Method
Preheat the BBQ: Set your BBQ up with Heat Beads for indirect cooking. Place a drip tray filled with water under the pork knuckle. Add wood chunks to the coals for that smoky flavor. Preheat the BBQ to 120°C (250°F) for a low and slow cook.
Prepare the Pork Knuckle: Pat the pork knuckle dry with paper towels to ensure a crispy skin. Rub the knuckle with olive oil, then season generously with salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and cumin.
Smoke the Pork Knuckle: Place the pork knuckle on the indirect side of the BBQ, fat side up. Add the onion and garlic halves around it for added flavor. Smoke for about 3–4 hours, or until the meat reaches an internal temperature of 90°C (195°F). Every hour, spritz the pork knuckle with apple cider vinegar to keep the skin moist and prevent it from drying out.
Crisp the Skin: Once the pork knuckle is fully cooked, increase the BBQ temperature by adding another basket of coals and opening the vents to 200°C (400°F),. Cook for another 15–20 minutes, or until the skin is golden brown and crispy. Watch closely to avoid burning the skin.
Rest and Serve: Remove the pork knuckle from the BBQ and let it rest for 10–15 minutes before carving. Serve with your favorite sides like mashed potatoes, sauerkraut, or a tangy slaw.
Best fuel for low & slow
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Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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