Smoked Pig Tails???

No real story. The only thing I have done with pig's tails is smoke them and use for seasoning beans or greens. Along with the pig's ears too.

I had dinner at the Libertine for my birthday.

Here is the menu:
http://www.libertinestl.com/wp-content/uploads/DINNER-MENU.sides11.18.jpg

They were fried, not smoked, but very tasty.
The Pork collar was fantastic.
It will be the next "pork belly"

JandJbuidasmoker said:

That's awesome! So...it sounds like they are treating them like a big chicken wing!

Thanks!

Click to expand...

But instead of leaving them whole post-fry, they cut them in 3/8" slices.

We grew up with pigtails. They are generally slow roasted with a brown sugar and molasses sauce. One of the local hotels uses a maple syrup sauce. Off the smoker with a good sauce sounds like a great idea. No reason to drop them in a deep fryer.

My mom buys and uses smoked and corned pigtails when she cooks collard greens.

The moment I saw your post, I immediately thought of a Mind of a Chef segment by Sean Brock that covers just what you're talking about.

Apparently, they smoke the pig tails over hickory for about 12 hours before cutting one up and putting in the fryer to crisp up... some barbecue sauce, peanuts, and chilies for garnish... and this is one mean looking plate of porky goodness.

Here's the link to YouTube: [ame="https://www.youtube.com/watch?v=cZELjCBGWy0"]Sean Brock's Pig Tails[/ame].

I'd be really interested if you give something like this a try!