Smoking pork leg

bradleyj said:

Hi there,

I have a half pork leg. About 6-8 pounds. I would like to smoke it and make pulled pork sandwiches. I have a Bradley smoker and plan on using applewood smoke for it. But other than that I need help. Can someone guide me on the rub? What type of flavor do you and your family like?   Time until it hits 195-205 internal temp to shred.  The time will depend upon the pork's cooperation, but plan on 12-16 hours @ 225, less than  that at higher temps;., temps, and whole process. I am a rookie.

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bradleyj said:

What kind of mustard is best?

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Shyzabrau said:

Mustard is just used to get more rub to stick. Supposedly it doesnt contribute any flavor so just use the cheap, yellow stuff.

I sincerely doubt that the flavor contribution is zero, though. I despise mustard (from regular to the fancy stuff) and am very sensitive to it. As such, I never use it. My rub has a good amount of brown sugar, which starts to pull a bit of moisture from the meat to form a paste and I can apply another layer.

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