Seeking advice on Pork Leg

[sdpike]

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.

 

[sdpike]

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.

 

[fingerlickin']

You can try it SirPorkaLot style.

http://www.bbq-brethren.com/forum/showpost.php?p=1939408&postcount=75