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This smoked eisbein recipe will guide you through the process of cooking a flavorful and tender smoked pork knuckle. Known for its rich and smoky taste, eisbein is a popular dish that originated in German cuisine. By using a smoker, you can infuse the meat with delicious smoky flavors, resulting in a succulent and aromatic dish that is perfect for sharing with family and friends.

Smoked Eisbein Recipe

This smoked eisbein recipe provides a step-by-step guide to preparing a delicious and smoky pork knuckle. By first simmering the eisbein to ensure tenderness, and then smoking it to infuse the meat with a rich smoky flavor, you'll create a dish that is full of savory goodness. Serve it with traditional accompaniments like mustard, sauerkraut, and mashed potatoes for a hearty and satisfying meal.
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Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Cuisine German


  • smoker
  • large pot
  • Knife and cutting board
  • Tongs
  • meat thermometer
  • smoking wood


  • water
  • salt
  • peppercorn
  • bayleaf
  • smoked eisbein
  • garlic
  • onion
  • mashed potatoes optional


  • Preheat the smoker to a temperature of around 225°F (107°C).
  • Rinse the smoked eisbein under cold water to remove any excess salt or brine.In a large pot, add enough water to fully submerge the eisbein. Bring the water to a boil.
  • Once the water is boiling, carefully place the eisbein in the pot. Add salt, peppercorns, bay leaves, garlic cloves, and chopped onion to the pot for added flavor.Reduce the heat to a simmer and cook the eisbein for about 1.5 to 2 hours, or until the meat is tender and cooked through.
  • Once the eisbein is cooked and tender, carefully remove it from the pot and transfer it to the smoker.Place the eisbein on the smoker rack and close the smoker lid.
  • Smoke the eisbein for approximately 2 to 3 hours, or until it reaches an internal temperature of 165°F (74°C). The smoking time may vary depending on the size and thickness of the eisbein.
  • Optionally, serve the smoked eisbein with mustard, sauerkraut, and mashed potatoes for a traditional accompaniment.


The prep and cooking times are approximate and may vary based on the size and thickness of the eisbein. It's crucial to ensure the eisbein reaches an internal temperature of 165°F (74°C) for safe consumption.
Enjoy the process of creating this smoked eisbein recipe, as the combination of simmering and smoking brings out the best flavors in the meat. The equipment needed is relatively straightforward, and the prep and cook times require some patience, but the end result is well worth it.


Serving: 600g
Keyword smoked eisbein
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