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View Full Version : Pork Leg is it Just a Picnic


Midnight Smoke
09-13-2009, 12:10 PM
Found one at the local store, .99 LB labor day weekend sale. They have never had these before. Had to try it. Smoked it like a Shoulder, taste was not like a Picnic or a Shoulder it was really dry to me.

It was a small 7 lb'r took it to 165 and foiled to 200, rested for 2 hours.

http://i85.photobucket.com/albums/k66/photolinks/Picture3601.jpg

http://i85.photobucket.com/albums/k66/photolinks/Picture3607.jpg

http://i85.photobucket.com/albums/k66/photolinks/Picture3611.jpg

http://i85.photobucket.com/albums/k66/photolinks/Picture3615.jpg

http://i85.photobucket.com/albums/k66/photolinks/Picture3630.jpg

http://i85.photobucket.com/albums/k66/photolinks/Picture3633.jpg

Good thing I had some left over Pot Roast! :rolleyes:

http://i85.photobucket.com/albums/k66/photolinks/Picture3639.jpg

Kevin
09-13-2009, 12:19 PM
Looks pretty lean, almost like a fresh ham.

landarc
09-13-2009, 12:35 PM
The bone almost makes it look like the top of the ham. It looks like it cooked up nice and pulled okay.

Bbq Bubba
09-13-2009, 07:07 PM
Hams don't have as much flavor as a shoulder due to the lack of fat but looks like it came out pretty nice! :cool:

AR Pork Producer
09-14-2009, 04:54 AM
I use to have a fresh ham sliced in several pieces about 2" thick. Smoke up real good in 4 hrs or so. Enough for a couple of meals without having to spend a lot of time trying to get a whole ham done.

Desert Dweller
09-14-2009, 08:30 AM
I would agree with the lack of fat equals lack of flavor. The raw meat looked fairly lean for pork, and the drip pan did not show an abundance of rendering; BUT, the pulled meat did not look all that dry. Remember Terry, we have DRY Heat here!

SirPorkaLot
09-14-2009, 08:40 AM
Pork leg is a "Ham", as it comes from the rear legs of a pig.
Pork Picnic is from the front leg.

http://www.askthemeatman.com/hog_cuts_interactive_chart.htm

cowgirl
09-14-2009, 10:56 AM
It sure looks tasty from here!

Midnight Smoke
09-14-2009, 11:03 AM
Remember Terry, we have DRY Heat here!

Don't tell everyone or they will all want to move here. Wait... its to late. :rolleyes:

Smokinrubcom
09-14-2009, 12:07 PM
What you have there my friend is a fresh ham. Totally different from a shoulder.

Midnight Smoke
09-14-2009, 12:41 PM
Thanks for all the responses... How should this have been cooked? Like I said it was a bit on the dry side and not much flavor.

qman
09-14-2009, 02:51 PM
You should have stopped cooking at 165, or before, and not tried to pull it.
Me, about 145-150 internal, then rest on counter tented, not wrapped.

And, yes, it is a "fresh ham" from the hind leg.

Some of the brethren have a technique for slow smoking a pork loin to high internal temps and keeping it juicy. This same method works with the fresh leg, too.

Midnight Smoke
09-14-2009, 06:54 PM
You should have stopped cooking at 165, or before, and not tried to pull it.
Me, about 145-150 internal, then rest on counter tented, not wrapped.

Thanks Gman!