Kathleen, evening.... Rub it with lots of rub.... Put it in the smoker at 200-212 for about 24 hours.... first 4+ hours or so add smoke.... after about 12 hrs, check the temp with a "clean, sanitized" thermometer.... don't prod, poke or inject prior to putting in the smoker.... that will introduce bacteria into the meat.... A whole muscle like the leg is considered sanitary on the inside and the 40-140 deg in 4 hours doesn't apply if it is still intact.. Take it to 190-195 ish and check to see if it is tender... use the therm stem and it should just slide in... If you want it pulled for sammies, take to 205 ish Internal temp.... Leg cooked bone in and skin on is very good..... good bone flavor to the meat and the skin holds in the fat.... Cooking below 212 won't "boil" the water/moisture out of it.... Smokin Al taught me that.... Hey Al, howdy...
Dave
