- (4) Pork Hock
- (1 tbsp) Salt
- (1 tbsp) Pepper
- (1 tbsp) Garlic Powder
- (1 cup) Frank's RedHot
- (4 tbsp) Butter
- (1 tbsp) Honey
- (3 cloves) Garlic
Preheat smoker to 250 degrees. You can also add a small bowl of water on your smoker grate to increase the moisture in the smokere.
Season the pork hocks with salt, pepper and garlic.
Put hocks into the smoker.
In a small saucepan, combine the Frank's RedHot sauce, butter, honey and garlic. Heat over low heat, stirring occasionally until the ingredients combine. Baste the hocks with the sauce every hour.
Once the hocks reach an internal temperature of 160 degrees (in about 4-5 hours), increase the smoker's temperature to 300 degrees. Continue cooking the hocks until they reach an internal temperature of 195 degrees (another 1-2 hours).
Remove the hocks from the smoker and let rest for 15 minutes before serving.