I know the usual norm is to smoke a pork shoulder, but I was wondering whether smoking a pork leg has a similar result? I got a cut from our local butcher (it still had the tail on which he cut off) and I am wondering whether to just roast it or try smoking it? I put it in the freezer after purchasing so it is something I can mull over for a bit, but you guys are the experts so I thought I'd refer to your experiences Is it worth rubbing and smoking, or shall I just forget about it and do a pork shoulder instead?
By no means an expert but there is no reason not to low and slow a pork leg just be aware that it will not "pull" but will give a delicious flavour. I smoke rotisseried a 15LB leg a year or so ago and it was delicious.
Thanks for your reply. I have a Memphis BBQ rub that I'll probably rub on the leg and then smoke it on the ProQ. Any idea about timings? Should I treat it like a pork shoulder and go for 225 - 250F for about 8 hours?
Hi,
An dilemma here, as keith says you wont get pulling consistency but could get an very very tasty leg of smoked pork, dilemma of course is what to do with the skin, keep it on lo and slo and it is rubbery and ruined, take it and too much of the fat off the leg could go dry but you can crakle the skin separately in the oven........so what would I do?
I would smoke roast it in the bbq, get the temps right up to 170 plus and cook it hot with smoke.......have not done this with an leg but have with an hand of pork and it was smokilicious.........
As Tiny says keeping the skin on adds fat to baste the joint and as we know fat = flavour. I have been musing the removal of the skin, once smoked & cooked then trying to crisp it up between two baking trays in a screamingly hot oven. I don't know if it would work but maybe worth a go.
It's still very nice and it depends what you want the end result to be, if you're after pulled pork then it won't be the same as the shoulder, still nice but it's not as fatty so doesn't cook the same, obviously no pig is the same and some of them will have more fat in the legs but not as much as the shoulder, but very tasty nonetheless.
Many thanks for the replies. I think I might try cooking it on the Weber instead of smoking it. I'll use a lovely rub and perhaps add some wood chips to the coals for a bit of experimentation and see where that goes It'll give me an excuse to use my new MasterTouch
Is it worth rubbing and smoking, or shall I just forget about it and do a pork shoulder instead?
