I want to smoke it and make it pulled pork. it came off a smaller sow pig he shot. it is a butt check and part of a leg. It has lots of meat, fat, and bone in the middle.
On my shoulders I dry rub the night before. Smoke at ~250 with fat cap down till it hits the wall. Flip it to fat side up spray with a liquid mix I make. Let it finish to ~200 wrap in foil with some more liquid mix and sit on a cooler. I then pull about an hour or so later. It has worked very well. Would this be good for the hind quarter?