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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-04-2013, 09:19 AM
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#1 |
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On the road to being a farker
  Join Date: 04-25-12
Location: Groton, MA
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Seeking advice on Pork Leg
I'm smoking for a friends party next week and he wants something different than brisket and pork shoulder. The local butcher has fresh pork legs, about 15 pounds each. I've never smoked one. My assumption is when done it will be more like a pork roast than shoulder so cooking time temp is different.
So, any advice on how to cook, length of time needed, is it worth doing or should I look for something else. Thanks.
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Always thinking about what to smoke next Gator Pit Offset46X24 Pit Boss Kamado 24 26.75 OTG 330 Weber Gas |
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05-04-2013, 09:57 AM
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#2 |
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On the road to being a farker
Join Date: 04-25-12
Location: Groton, MA
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A couple of other points.
It's a fresh ham as in the caboose of the pig. I really don't want to cook it to pulled pork. I'd get the shoulder to do that. Most recipes, have cooking temps at 300+. I'll also be smoking a brisket and others stuff and want the pit between 225 and 250. Thanks for the help.
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Always thinking about what to smoke next Gator Pit Offset46X24 Pit Boss Kamado 24 26.75 OTG 330 Weber Gas |
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05-04-2013, 10:03 AM
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#3 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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| Thanks from:---> |
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