Clean the grilled knuckles well with lukewarm water. Score the rind depending on the size. Make sure that only the rind and not the meat is scratched. Spread coarse sea salt in the cracks and press down lightly.
Spread charcoal briquettes on half of the grill or place in grill baskets. Equip the other half with an aluminum dish. To get a great aroma, I take a handful of Fire Spice Hickory Chips - just put them in a bowl of water for 30 minutes, let them soak and then pour them onto the briquettes.
Grilling:
Place the grill knuckle with the rind facing up over the aluminum tray and close the lid of the grill. Set through air 50/50, it is around 190 ° C for me, try to keep the temperature for the first 90 minutes. Brush the knuckle with the beer of your choice for the first time after approx. 60 minutes. Repeat the process 3 - 4 times.
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