• Pat the pork knuckles dry, then using a knife, needle or pick, pork about 6-8 holes in the skin of the pork knuckle, taking care not to poke into the meat.
• Combine 8 ounces of the beer with ½ teaspoon of salt and mix until the salt is dissolved. Injecting from the top or bottom of the pork knuckles, inject equal amounts of beer brine into the pork.
• Rub the pork skin with some kosher salt, and place, uncovered, in the refrigerator overnight.

Prepare the rub

• Combine the Juniper berries, caraway, fennel, mustard seed, and peppercorns in a bowl and then grind to coarse consistency in a spice grinder or with a mortar and pestle. Add the salt.

Prepping the sauce and pork

• When you are ready to cook, remove the pork from the refrigerator and rub with a little olive oil, then equally apply the seasoning to the pork.
• In a foil pan or roasting pan, add the sliced onions, remaining beer, parsnips, carrot, Bay leaves, apple cider vinegar and chicken bone broth and stir to combine.

Smoking the German pork knuckle

• Preheat your smoker to 300 degrees and set for indirect heat. Place the pan with the liquid and veggies in the smoker then place the pork knuckles on a wire rack above the pan. Smoke for about 3 hours, or until the internal temp of the pork is 200 degrees.
• Remove the pork and the pan with the sauce from the smoker and increase the temperature to 500 degrees, or heat an oven to 500 degrees.
• Cook the pork for 20-25 minutes at 500 degrees, until the pork skin is browned and crispy. Remove to a pan and rest for 10 minutes before serving.

Finishing the beer gravy

• While the pork is crisping up, strain the sauce into a saucepan, and discard of the solids. Bring to a simmer and cook for 10 minutes until thickened. If needed, you can thicken the gravy with a cornstarch slurry or other thickening method. Adjust salt as needed.
• Serve the smoked German pork with the beer gravy and enjoy.