Pork center leg roast question?

[smokainmuskoka]

I'm cooking this cut that I picked up at the supermarket yesterday(+- 14lb). The raw muscle is a bit dark, and I can see the ball at the top of the bone.

Have I got part of the front or back leg?

[BigBobBQ]

a picture would help but at 14lbs I would venture a guess that it is the back leg.

[bigticket1]

With the hip socket in there , it is very likely from the rear leg.

[dadsr4]

I'd guess it's an raw ham.

[smokainmuskoka]

Thanks all for the comments.

I agree a pic would help. I was starting the UDS at 6am in pouring rain, so taking pictures wasn't a priority then. I'll post some images of the finished product.

[dadsr4]

Google resulted in this for veal.
"Center Leg Roast

This is exactly in front of the hind shank and just before the sirloin. The center leg is an extremely tender roast with the bone left intact.

Best cooking method: Roast."
That's a ham to me.

[el_matt]

How are you cooking it? Did you cure it, brine it, rub it, what?

Matt

[smokainmuskoka]

Cooking over lump and hickory chunks in my UDS to pull later. Ground pepper and homemade general purpose rub. No injection, no spritz or mop. Temps are fluctuating between 260F and 290F. 1 ball valve open.

[smokainmuskoka]

6 1/2 hrs in - internal temp 177F - just went into some foil.

[Ron_L]

Center leg? That doesn't sound like a part of the pig that I would eat.

:twisted:

:becky:

[smokainmuskoka]

Ok, here's some pics of the final product.

The meat spent 10.5 hrs in the UDS, the last 3 hrs foiled. I didn't monitor internal temp, just probed when it seemed it might be ready. I let it rest for about 15 minutes while I finished some coleslaw.

I pulled the meat with 2 forks seasoned some more rub and Franklin's "Carolina Vinegar" sauce I got in Austin last year.

Thanks for looking.