Pig leg time

Discussion in 'Pork' started by david what, Dec 5, 2015.

  1. david what

    david what Fire Starter

    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.
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DW, I'm in , looks scrumptious ! [​IMG]
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty! Smoke on!
     
  4. david what

    david what Fire Starter

    If you're in the DFW area of TX, Crazy Moon,swing by tomorrow night and try some
     
  5. travisty

    travisty Smoking Fanatic SMF Premier Member

    Pix once its done please! that looks awesome!
     
  6. david what

    david what Fire Starter

    Travisty, will do.
    Check out some of the Hispanic stores in you area if you have them. They carry some interesting stuff.
     
  7. travisty

    travisty Smoking Fanatic SMF Premier Member

    Yeah, I used to go to those a lot for good stuff but hadn't had one around me for some time, just noticed today in fact that one went in just a few blocks down the road. We will check it out soon, I'd love to do a full leg, so I'm glad to see you use the same smoker as me!
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Cool !![​IMG]

    I'm In !!

    [​IMG]

    Bear
     
  9. david what

    david what Fire Starter

    Bear, arent you in E. TX?
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I'm in Macungie, but just a couple miles from "East Texas" (North).

    Bear
     
  11. david what

    david what Fire Starter

    Oh well, only 1,000 off.

    Started the MES up at 7:45 while I rubbed the legs. They went in at 8:30, so now we wait.

    I might as well have breakfast while I wait.

     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Actually look how close East Texas is to Macungie:


    Bear
     
  13. david what

    david what Fire Starter

    Lol. Well depending on exactly where in east Texas. TX you start from its a little farther. From my house in Fort Worth ,TX to Macungie, its 1,486 miles.
    About the same amount of time my smoke today may take :)
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I always kid around with "GaryS" from the real "East Texas" that "Northern" East Texas is right down the road from my house.

    I know when I drove from here to Ft Hood (Not East Texas), and back it was 1,735 miles, and it took me 23 1/2 hours on the trip home, and the worst roads were in PA.

    BTW: Are those Legs done yet??

    Bear
     
  15. david what

    david what Fire Starter

    Did you know it's farther from texarkana to el paso than it is from Texarkana to Chicago?
    Small leg on middle rack is at 190, larger one on top rack is 186
    Guessing about 3 more hours
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Looking good so far!
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm starting to smell it now!!!

    No I didn't know that, but I can surely believe it. Big State!!

    Bear
     
  18. david what

    david what Fire Starter

    Pulled it out of the smoker at 6:30 and 199 IT. Wrapped in foil and in the ice chest. It at least LOOKS good.
     
  19. david what

    david what Fire Starter

     
    bearcarver likes this.
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!![​IMG]

    That's some nice Pulled Pork!![​IMG]---------------------[​IMG]

    Great Sammies coming your way!![​IMG]

    Bear
     

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