Smoked Pig Tails
Pig tails are seasoned and then braised with aromatics to create a tender skin. After the braise the tails are quickly crisped at high heat and then gently smoked to add another layer of flavor.
Season the pig tails with salt and pepper
Place the tails in an aluminum pan with the celery, quartered onion and chicken stock. Cover in aluminum foil.
Braise the tails at medium heat (275-300F) for three hours.
Remove the tails from the braising liquid and quickly crisp the skin over high heat.
Move the tails to indirect heat and allow to smoke for 30-45 more minutes.
The braising step is critical for creating a crisp, delicious skin. This is an incredibly rich cut of pork that has a surprising amount of meat.