Whole pork leg HELP !

[Skyguyz56]

I'm new to this forum but not new to smoking. I have a fresh pork leg, (22 pounds) I want to smoke but have never tried it.

A few questions:

1-Brine, yes/no? (I want to avoid using a brine that contains salt.)

2-Skin, on/off?

3-Dry rub? yes/no, (thin mustard layer followed by saltless rub?)

4-Smoke temp & times? (*I have heard wildly varied opinions!)

5)- In my vertical smoker, Leg up or hock up position?

5-Anything else you can provide for me?

I know it's going to be a long smoke, (22-27 hrs) and thats not a problem.

I have also heard to cross score the fat and or remove most of the fat???

Thanks in advance for any help in this matter. I have been watching this forum for some time and now I'm glad to be a member!

Thanks,

William

[Doug S.]

from Utah

Lot's of knowledge here someone will be along to help you out

[barkonbutts]

Welcome from Dayton!! Now go smoke some meat!!

I'm new to this forum but not new to smoking. I have a fresh pork leg, (22 pounds) I want to smoke but have never tried it.

A few questions:

1-Brine, yes/no? (I want to avoid using a brine that contains salt.) Probably not... just tooooo big unless you have a bath tub you can put that thing in

2-Skin, on/off? This is kinda a person pref.... I would do skin off... other will tell ya do it on... peel it back and season it though if you do keep it on

3-Dry rub? yes/no, (thin mustard layer followed by saltless rub?) Heck yeah season it with watch ya like...

4-Smoke temp & times? (*I have heard wildly varied opinions!) Again this is up to the user.. I will be doing mine around 285*-300*

5)- In my vertical smoker, Leg up or hock up position? I would to the thicker part in the warmest part of your smoker... if that is the top then that is were I would have the thickest part.

5-Anything else you can provide for me?

I know it's going to be a long smoke, (22-27 hrs) and thats not a problem.

I have also heard to cross score the fat and or remove most of the fat??? Yeah score the fat and season.. if there are any real thick parts that have a bunch of fat trim it down

Thanks in advance for any help in this matter. I have been watching this forum for some time and now I'm glad to be a member! Good luck and we are glad to have ya!!!

Thanks,

William

[Rich Parker]

I'm new to this forum but not new to smoking. I have a fresh pork leg, (22 pounds) I want to smoke but have never tried it.

A few questions:

1-Brine, yes/no? (I want to avoid using a brine that contains salt.)

2-Skin, on/off?

3-Dry rub? yes/no, (thin mustard layer followed by saltless rub?)

4-Smoke temp & times? (*I have heard wildly varied opinions!)

5)- In my vertical smoker, Leg up or hock up position?

5-Anything else you can provide for me?

I know it's going to be a long smoke, (22-27 hrs) and thats not a problem.

I have also heard to cross score the fat and or remove most of the fat???

Thanks in advance for any help in this matter. I have been watching this forum for some time and now I'm glad to be a member!

Thanks,

William

1. No brine, but I would inject it.
2. No skin.
3. No mustard but definitely a dry rub.
4. I would do it around 250 - 275. The time depends upon the thickest part of the leg. The shank is going to be done quite a bit before the ham so maybe separate them before cooking to keep the shank from overcooking.
5. Hock up so the thickest part is in the hottest section.

In stead of scoring the fat just remove it around the ham, so you can get a nice bark.

I am getting a permission error clicking on your pics but just have fun and enjoy the cook.

[curious aardvark]

I know it's going to be a long smoke, (22-27 hrs) and thats not a problem.

Actually with a piece of meat that size and thickness - that could be a problem.
The centre of that leg is going to be in the temperature dangerzone for a long long time.

That said when you cook whole hogs it doesn't seem to be an issue.

So go with barkonbutts advice.

I am getting a permission error clicking on your pics but just have fun and enjoy the cook.

pics ? what pics