whole leg of pork roast

[rockyathabaska]

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.
:thumbromise to post pron.

Rockyathabaska
Weber 18”kettle
Weber 22.5”kettle
Performer green
Weber silver B gasser
UDS
A man never tells you anything until you contradict him.
George Bernard Shaw

 

[martyleach]

I think you better plan like a week in the fridge to thaw....

 

[Cook]

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.

 

[Stig]

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.

 

[rockyathabaska]

A week in the fridge,wow!
That's gonna be hard to keep a secret from the missus!:shocked:

 

[expatpig]

Find a friend with room in their fridge. Maybe you know a restaurant or store owner with a big fridge.

 

[BBQ_MAFIA]

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/showthread.php?t=102634

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

Good luck.