Smoked pig wings

Take the pig wings out of the package and season them with a complex pork rub.

Smoke on the pellet smoker at 200 degrees with the smoke setting at 10, using plum pellets, for about an hour.

Raise to 250 to break down the connective tissue until tender, about an hour.

Check: internal temperature of 184 after two hours; if nothing is drying out or burning, leave unwrapped and keep going.

Pull when done, about three and a half hours in total, when they feel tender to the probe.

Variation: wrap in butcher paper with lard, smoked lard or infused lard to make them fattier and juicier.