rockyathabaska
Knows what a fatty is.
whole leg on UDS
hey bros,I'm planning to do a whole pork leg[skin on -bone in]for an upcoming event.It will be my first go at anything that big in my smoker.I'll be "lending" my UDS to a neighbour [where I'll do the cook]for a few days to keep the event secret.
I understand that the whole leg will take += 14 hrs to do.
Any suggestions as to cook temps and times what kind of lead times to take out before serving,foiling,resting?Drip pan?Will it pull?
It's a 25 lb roast.it'll need to be thawed.Probably a few days in advance.
How many do you think it will feed?
Am pretty confident I can do this but like to hear from those who've gone before.
Thanks in advance.
:thumb
romise to post pron.
Rockyathabaska
Weber 18”kettle
Weber 22.5”kettle
Performer green
Weber silver B gasser
UDS
A man never tells you anything until you contradict him.
George Bernard Shaw
hey bros,I'm planning to do a whole pork leg[skin on -bone in]for an upcoming event.It will be my first go at anything that big in my smoker.I'll be "lending" my UDS to a neighbour [where I'll do the cook]for a few days to keep the event secret.
I understand that the whole leg will take += 14 hrs to do.
Any suggestions as to cook temps and times what kind of lead times to take out before serving,foiling,resting?Drip pan?Will it pull?
It's a 25 lb roast.it'll need to be thawed.Probably a few days in advance.
How many do you think it will feed?
Am pretty confident I can do this but like to hear from those who've gone before.
Thanks in advance.
:thumb
romise to post pron.Rockyathabaska
Weber 18”kettle
Weber 22.5”kettle
Performer green
Weber silver B gasser
UDS
A man never tells you anything until you contradict him.
George Bernard Shaw
