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Question on Pork Leg

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    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.

    #2
    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.

    Comment


    • 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.

    #3
    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.

    Comment


      #4
      Just how long is that leg?

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

      Comment


        #5
        Use the skin for Chicharones !

        Comment


          #6
          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.

          Comment


            #7
            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!
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