So I take them out of the sous vide. Let them cook for only about a half hour at room temp. I dry them off with a paper towel. Then into the smoker. I am not looking for a real strong smoke. But more of a mild taste. Once done. Sear them in hot griddle.
Hope this helps. There really is no right or wrong. Whatever gives you the best results. I use a pk100 which imparts a lot of smoke flavor in a short amount of time.
Any suggestions on smoking fresh pork hocks? Brine or dry rub?
I’ve use the bacon dry rub and they come out great. I treat it just like bacon for the curing and smoke schedule. Makes great soup.
AaronSilves Thank you!