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Unread 04-27-2011, 05:21 PM   #1
rockyathabaska
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Question whole leg of pork roast

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.
promise to post pron.

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Unread 04-27-2011, 06:07 PM   #2
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I think you better plan like a week in the fridge to thaw....
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Unread 04-27-2011, 06:32 PM   #3
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That would be one big ass shoulder. Am I to assume you have a ham?

Cook it as you normally would...if you get it to the proper temperature, it will pull.

A ham will be more dry and more bland than the shoulder, but it's still pork...it ain't gonna be bad.
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Unread 04-27-2011, 07:05 PM   #4
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Quote:
Originally Posted by martyleach View Post
I think you better plan like a week in the fridge to thaw....
I'll second that. As far as how may it will feed? Assuming you end up with half in cooked weight(12.5lbs or 200 oz) X 5oz per person= 40 servings. YMMV IMHO.
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Unread 04-28-2011, 01:08 PM   #5
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A week in the fridge,wow!
That's gonna be hard to keep a secret from the missus!
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Unread 04-28-2011, 01:19 PM   #6
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Find a friend with room in their fridge. Maybe you know a restaurant or store owner with a big fridge.
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Unread 04-28-2011, 02:08 PM   #7
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I cooked a fresh ham on my BGE a few weeks ago that was about 26 Pounds.
We cooked it as a roast so it was sliced and not pulled. For the most part we followed the directions from "3 Guys from Miami " but instead of cooking at 225 we cooked at 325. The roast was fantastic and I will be doing it again soon.

Check out the attached links it may be helpful or Google 3 Guys from Miami.
http://www.bbq-brethren.com/forum/sh...d.php?t=102634

http://www.bbq-brethren.com/forum/sh...t=97424&page=2

Good luck.
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