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
- large pot
- Knife and cutting board
- meat thermometer
- smoking wood
- smoked eisbein
- 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.