Outlaw Smoked Pig Feet

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Today most people don't know or appreciate how valuable pig feet really are. Not only are they a delicious protein by themselves, they can add a lot of flavor and body to many other dishes. As a seasoning, smoked pig feet are second to none on adding a rich smoky flavor to beans, greens, soups, stews, goulash and casseroles. They can be topped with dozens of different sauces and condiments such as bbq sauce, honey, mustard, brown sugar, vinegar and many more. Pig feet contain a large amount of collagen, natures thickening agent. When added to soups and stews this collagen works to thicken and enrich the body and flavor so the addition of flour, corn starch or a roux are not needed.
If you plan to use your smoked pig feet as seasoning only, then you don't need to go through the braising process. Just smoke your pig feet as below and then add them to your dish or freeze them for later use.
I truly hope you will give them a try. Once you discover the many attributes of pig feet they will undoubtedly be added to your top 10 protein list.

Ingredients:
Pig Feet
Kosher Salt
Black Pepper
Garlic Powder
Ground Red Pepper  

Total cook time about 5 hours. 

Directions:
Preheat the smoker to 275°.
Place the feet on a rack inside a shallow pan, skin side up.
Spray or rub the feet lightly with oil.
Season the feet well with kosher salt, black pepper, garlic powder and red pepper.
Place the pan with feet in the smoker and smoke at 275° for 1 to 1½ hours.
I prefer apple wood for this recipe, but you can use the wood of your choice.
While the feet are smoking, mix 1 bottle of apple juice and 1 can of chicken broth in a microwave safe container to use for the braising liquid.
Heat the mix in the microwave for a couple of minutes prior to pouring in the pan with the feet.
Prepare the diced green onions for braising.
When the feet are finished smoking, place them in a deep pan skin side up.
Sprinkle the feet lightly with brown sugar and top with the diced green onions.
Pour the warmed braising liquid into the pan.
The liquid should cover the feet about 1/2 way up.
If you are using a thermometer, place the probe in the largest foot.
Cover the pan tightly with foil and return to the smoker.
Reduce the smoker temperature to 250°.
Continue to braise until the feet reach an internal temperature of 203° to 205°. 
Note:
The feet need to braise for about 3 hours regardless of the internal temperature. If the internal temperature gets to 205° to early, reduce the smoker temperature to 225° in order to extend the cooking time without over cooking the meat.
Check the braising liquid every hour or so and add some more chicken broth if needed.
Continue to monitor the internal temperature until the time is up.
When done, remove the pan from the smoker and let rest wrapped for 30 minutes to an hour.
Great served with white rice and red or white beans.