Smoked Pork Leg Roast For NYE

[ssv3]

That is one fine looking ham! Did you feel like the brine penetrated the middle of the ham sufficiently? I always wonder on such a large piece of meat.

Thanks Ron!

It absolutely did. I used those thin metal kabob skewers and poked all the way trough about every inch. Just like you would do an injection but you let the brine seep through basically. Down to the bone it took on the flavor.

 

[HogGrog]

Stellar cook!

And I like the pork and egg sammy. Legs and eggs for breakfast!

 

[ssv3]

That's just off the hook, Sako - best looking pork I've seen in quite a while! Definitely a different approach to a pork leg than the usual ham.

What was the tenderness factor?

Thanks Richard!

Super moist and tender. Easily brisket pull apart or sliceable. Sort of like a smoked pork butt sliced but less fattier and rich but fatty enough. Hope I make sense. Besides it being a nicely marbled leg the brine helped a lot also. I'll shoot you a video on the juices flowing when I sliced it.

I tried to do a gif to post on here but it was too grainy and didn't show the juices rushing out like a waterfall.

 

[ssv3]

Stellar cook!

And I like the pork and egg sammy. Legs and eggs for breakfast!

Good to see you Greg. Miss your posts.

Thanks!

 

[16Adams]

I'd still be hitting it

 

[LYU370]

Once again, my invite was lost in the mail...

Fabulous!

 

[Big George's BBQ]

Very nice Sako both dinner and breakfast. Great way to bring in the New Year