"When I do my blackbucks, I take a large aluminum pan, create a mixture of bbq sauce, beer, and other seasonings, PUT THE WHOLE REAR LEG IN, and cover with foil. 1 hour and 45 minutes on one side, flip, 1 and 1/2 hours on the other. THen uncover, flip back over and cook over mesquite for 30 minutes each side. Slice deep to check thoroughly cooked, remove and serve. Bastes in it's own juices and cocnoction and if done right can pull straight off of the bone. Super Tender.
Just remember to rotate the pan toward the heat source roughly every 20 minutes to try and get an even cooking throughout the process if using a pit with a fire box"
Shamelessly copied from the Texas Bow Hunter Forums
Sounds to me like smoking it like a brisket would work perfectly. Rub it, wrap it, fridge over night. Smoke it @ 220 till 175, foil in rub, sauce, juice, and/or collected juices cook till 190, pull and wrap and wait about an hour or two and chow down! It will require bountiful washtubs of iced longnecks to cook properly
But I have never personally done it.