Smokin’ Pig’s Feet

Recipe provided by Hans Maas @the_drunken_BBQ as part of our Instagram recipe contest.

Ever had pig trotters so good they stop you in your tracks? Smoking pig’s feet gives you a deep, rich flavour that’s amazing in stews, soups, or as a bold snack on their own. This Southern-style recipe by Maas BBQ features quality Alberta pork, slow-smoked to perfection — tender, smoky, and packed with flavour. You’ve never had pig’s feet like this before!

Ingredients

• Raw pig’s feet (split or whole – about 4 feet)
• 1/4 cup kosher salt
• 2 Tbsp brown sugar
• 1 Tbsp black pepper
• 1 Tbsp paprika (optional: smoked paprika) 
• 1 tsp garlic powder
• 1 tsp onion powder
• Optional: crushed red pepper or cayenne for heat

Preparation

 Brine and Season

1. Soak feet in a saltwater brine (1/4 cup salt per 4 cups of water) for 2–4 hours, then rinse.
2. Pat dry with paper towels. 
3. Mix all the dry ingredients and rub all over the feet, making sure to get into crevices.

Smoking

1. Fire up the smoker with a mix of hickory and applewood.
2. Place the pig trotters directly on the smoker grates.
3. Smoke low and slow at 225–250°F for 4 to 5 hours, until they are deeply browned, aromatic, and the skin has some crisp edges.
4. Aim for an internal temperature of 190-200°F to make them tender and gelatinous. 

Serving

1. Enjoy as-is for a midafternoon snack with vinegar-based hot sauce.
2. Add meat to beans, greens, gumbo, or rice dishes.