Fresh leg-o-pork

My neighbor brought over a 16lb fresh leg of pork yesterday. Any tips on smoking this big bad boy for sliced ham? I saw the soak in A&W, rub and smoke??? What about injections? Temps? It's nice to have Neighbor that works in meat market. :lol:

willkat98 said:

Mista did one of these a few weeks back: (lots pics)

http://www.bbq-brethren.com/forum/showthread.php?t=33941&highlight=fresh

Click to expand...

I saw that...was looking for even more ideas before I decide what I want to do with the hunk-o-pig.

I was reading the directions on the leg-o-pork packaging. This mind you this was for the oven. Cook at 325 until internal temp reaches 155. Turn off oven and let rest 30min then slice. Seems a little low on temp to me. I have it on the WSM my temp is 150 now. What temp do you think I should go to? I'm looking for more of a smoked ham than a pulled pork. Does 180 sound about right???