Hi everyone. I have been smoking for about a year and have had pretty good success but I am second guessing the timing for my next project. We found these huge pork legs at the store for a no brainer price. It is just the whole upper leg with bone and it is a monster, 30 lbs! We are going to pull it.
Here is what I am planning and what I do in general, I am brining this pork leg for 24 hours. I use probes while cooking, I put a pan of apple cider vinegar in the grill, I have no temp setting between 200 and 250 on my grill so I am going to cook it at 250 for 4 hours (to get its smoke) and then wrap it in foil, I will cook it wrapped until it reaches an internal temp of 203, I am going to use a faux cambro once it gets to temp (our smoker is fast so it will likely be done early).
I have been googling, like I do with all my smoking experiments, but have run into some questions I cannot answer:
1. Do I still need to put a rub on it with having brined it? it seems superfluous to re-season it.
2. I saved the fat from trimming it, should I put some on top of the roast if I am going to wrap it?
3. is 1.5 hours / lb an accurate approximation of cooking time?
4. do i need to keep a pan of liquid in there while it is wrapped up?
I appreciate your help. :)
Here is what I am planning and what I do in general, I am brining this pork leg for 24 hours. I use probes while cooking, I put a pan of apple cider vinegar in the grill, I have no temp setting between 200 and 250 on my grill so I am going to cook it at 250 for 4 hours (to get its smoke) and then wrap it in foil, I will cook it wrapped until it reaches an internal temp of 203, I am going to use a faux cambro once it gets to temp (our smoker is fast so it will likely be done early).
I have been googling, like I do with all my smoking experiments, but have run into some questions I cannot answer:
1. Do I still need to put a rub on it with having brined it? it seems superfluous to re-season it.
2. I saved the fat from trimming it, should I put some on top of the roast if I am going to wrap it?
3. is 1.5 hours / lb an accurate approximation of cooking time?
4. do i need to keep a pan of liquid in there while it is wrapped up?
I appreciate your help. :)