Question on Pork Leg

[UncleSpike]

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.

[Ahumadora]

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]

It's a front leg. I would like to pull it.

[Ahumadora]

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.

[bbqLuv]

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.

[HawkerXP]

Just how long is that leg?

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

[Bkhuna]

Use the skin for Chicharones !

[LA Pork Butt]

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.

[UncleSpike]

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!