Smoked Ham Hocks

• 3 tablespoons table salt
• 1 tablespoon chopped fresh thyme
• 2 tablespoons honey
• 1 teaspoon coarsely ground black pepper
• 4 (10- to 12-oz.) fresh ham hocks
• 4 cups pecan or hickory wood chips
• 2 (9-inch) square disposable aluminum foil pans
• 2 cups beer or apple cider
• 1/4 cup maple syrup or molasses

1. Bring first 4 ingredients and 2 qt. water to a boil in a large saucepan. Remove from heat, and cool 1 hour. Divide hocks between 2 (1-gal.) heavy-duty zip-top plastic bags. Pour half of brine mixture into each bag; seal and chill 8 to 24 hours. Remove hocks, and rinse. Discard brine. Chill hocks uncovered on a wire rack over a baking sheet 2 hours, or cover with foil, and chill up to 12 hours.
2. Place 2 cups wood chips in each disposable pan; pour 1 cup beer into each pan. Soak chips 30 minutes.
3. Heat 1 side of grill to 200u0b0 (low) heat, leaving other side unlit. Place 1 pan of wood chips on lit side of grill. (Reserve second pan of soaked chips for Step ) Cover grill for 20 minutes or until wood chips begin to smoke. Place ham hocks on unlit side of grill; brush with syrup. Grill, covered and maintaining temperature at 200u0b0, 2 hours, brushing with syrup every hour.
4. Remove pan of chips from grill, and discard. Place reserved pan of chips on lit side. Grill, covered and maintaining temperature at 200u0b0, 4 to 6 more hours or until meat is tender. (The longer you cook, the smokier they get.)

salt, thyme, honey, ground black pepper, fresh ham hocks, pecan, aluminum foil, apple cider, maple syrup

Taken from www.myrecipes.com/recipe/smoked-ham-hocks (may not work)