For cooking briskets, we actually need the knuckle itself :)

And as we participate in product testing "FORESTER", for the shank, I chose a Set of "smoky Barbecue" meat. And I want to note: Very pleased - 100% natural ingredients (spices), very well-chosen. As a liquid component, you can use whatever your heart desires, based on the experience and taste preferences. Honestly a little worried, as it is not ready to use mixture to marinate, because there is generally present MSG and all the preservatives. And all of this sets FORESTER is out!!! which I was extremely happy!!!

Well, now for the cooking :) First pork knuckle to cook. To do this, pour into a pan of water, put the crushed garlic, cinnamon stick, Bay leaf and pepper. Bring to a boil.

Then in a pan gently immerse the knuckle. Bring to a boil, reduce the heat to low and simmer, covered for 1.5 h. the Finished shank, remove from broth.

Make marinade. A bag of spices from the set of "FORESTER" is designed for 3 kg of meat, and we have knuckle just on a kilo with a little bit... and that in a raw :) So we'll use a 1/3 part of it. Spices put in a bowl, add the oil and soy sauce, stir until smooth and lubricated our knuckle. My knuckle is still tied up with string, just to be sure :), be safe... And put them to marinate before the hour "X".

At the designated hour, when all the friends already assembled, fueled by the coals in the barbecue or the grill - they should burn and twitch a gray ash. Take the pork on two skewers for ease and send it on a grill for about 20-30 minutes turning and basting with remaining marinade as needed. Unfortunately I forgot to use pre-soaked wood chips, but in the next test I will fix it... honestly, honestly! :)