The local hispanic store runs sales on pig legs every few weeks so i bought a couple yesterday @ .78#. These are bone in, skin on. I then have them cut in half, hip to ankle, so I have 2 pieces about 10# each. With a sharp knife, remive the skin, wash and then i place in a bag with cheap italian dressing to marinate. I plan to smoke them at 225 for about 12 hours, or an IT of 200. Pulled pork here we come. BTW, I'm using a MES 30 analog i bought a month ago, and have already done 6 of these. I will update as we go along.