- Nov 11, 2011
- 6
- 10
hi all,ive had a couple of attempts at doing a pork leg for ham in a vertical hot smoker ,whilst the end product is ok its always a little dry.i take a fresh pork leg (around 3kilograms)soak in brine for 24 hours then pump it ,wash of excess salt ,rub with herbs and spices,stand that overnight .place two handfulls of soaked (in apple juice) woodchips in smoker box ,some water in water bowl . then pork into smoker at 150f for 30 minutes then temp up to 225 until internal temp is 180f. this all usually takes around 13 hours but i have turned temp higher towards the end as i am looking at to going to bed at this time,nothing to do with the beers that have been consumed.any help would be appreciated .i only put the one lot of woodchips in ,should i add more as i go,and when etc.cheers .robndog australia.