This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Question on Pork Leg

  • Filter
  • Time
  • Show
Clear All
new posts

    Question on Pork Leg

    I bought a fresh whole pork leg yesterday. 99 cents/pound! Can't go wrong.

    So this piece weighed 20 lbs. I trimmed off all the skin and some of the fat under the skin - just because it kind of smelled like a pig barn... I'm guessing I have about 17 lbs left. It's dry brining in the fridge right now. I plan to rub it down with Memphis Dust, and it will go onto an offset smoker.

    What's my anticipated cook time? It's pretty cold out - about -14 celsius (6 f) so I don't think we'll be able to hold the smoker much above 275.

    what are you planning to do with it? pulled pork or just cook it through to slice n eat? Front or back leg? If you are looking xfore more bark or quicker cook times you can always butter fly it. Probably around 10 -12 hour mark for slicing style pork ar about 275f.


    • UncleSpike
      UncleSpike commented
      Editing a comment
      It's a front leg. I would like to pull it.

    • Ahumadora
      Ahumadora commented
      Editing a comment
      You can de bone it a little to speed up the cook. Leave a little fat on it to help
      keep it moist. Figure 12 hours at 275f. Run it to about 203 and give it a good hold before trying to shred.
      Last edited by Ahumadora; January 22, 2021, 01:19 PM.

    If I understand this correctly, meat cooks by the temp inside the cooker and not the outside temp. I would guess you will have to bring the cooker up to temp. The whole leg of a pig to BBQ sounds like fun, PBR fun.
    Be sure to post the final results.


      Just how long is that leg?

      It don't matter how long as long as you enjoy the cook and have enough beer.


        Use the skin for Chicharones !


          It sounds like you have the picnic and the butt still attached. Thickness of meat determines cook time. So, if the thickest part is five inches or so, I would guess between 12-14 hours at 225 to an internal temp of 200 for pulling. If you wrap at 160 you could cut 3-4 hours off of your cook time. I like to wrap after the cook is finished an hold in an ice chest before pulling. That would put you at 16-18 hours. That’s why I like to do overnight cooks and serve for noon.


            Well, I put it on at 1:45 AM. Cooker temperature ranged from 250 - 300 the whole time. At 4:00 PM it was still sitting at 185, so I wrapped it and put it in the oven at 350 degrees for an hour. After an hour the meat temp ranged from 188 - 202 in different spots. Then it sat in a cooler for an hour. Ran out of time.

            All I did was dry brine, and rub with Memphis Dust. No injection.
            It turned out great. Pulled beautifully. Bone pulled out clean. Wasn't dried out at all.
            No pics, sorry. All I got was a picture of the fine beer I had in the afternoon...

            Thanks for suggestions!
            Attached Files



            No announcement yet.


            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

            GrillGrates Take Gas Grills To The Infrared Zone

            GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

            A Propane Smoker That Performs Under Pressure

            The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.