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Old 11-30-2007, 06:28 AM   #1
Grumpy's Q
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Default 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.
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Old 11-30-2007, 07:42 AM   #2
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Mista did one of these a few weeks back: (lots pics)

http://www.bbq-brethren.com/forum/sh...ighlight=fresh
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Old 11-30-2007, 10:11 AM   #3
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Quote:
Originally Posted by willkat98 View Post
Mista did one of these a few weeks back: (lots pics)

http://www.bbq-brethren.com/forum/sh...ighlight=fresh
I saw that...was looking for even more ideas before I decide what I want to do with the hunk-o-pig.
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WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09)
Fish fryer/ turkey fryer
22 1/2 inch Weber gold kettle..blue
1 small tailgate gasser
3 Big Green eggs, 1 medium and 2 larges
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Old 12-02-2007, 11:19 AM   #4
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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???
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WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09)
Fish fryer/ turkey fryer
22 1/2 inch Weber gold kettle..blue
1 small tailgate gasser
3 Big Green eggs, 1 medium and 2 larges
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Old 12-02-2007, 11:41 AM   #5
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i smoked mine to about 155-160 for turkey day, was just a brined ham and it came out amazing!
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Old 12-02-2007, 02:52 PM   #6
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Updates?
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