British BBQ Society Forums

Okay! My lovely little mother has done it again.
After last week's ribs, which she was delighted she had saved me the trouble by getting the butcher to cut them into individual ribs, she has now turned up with a pork leg joint.
It is boneless, has the rind still on and weighs in at 2.5kg.
Tried the net to get a "how to best smoke it" but with no luck.
Thinking of cutting off the rind and smoking the way have have smoked 3 pork loins up to know but fear The Team may be getting bored of that.
But is it a good, suspect not as I'm finding nothing on the net, smoker, or should I just pass it to The Boss to do something more conventional.

I would take the rind off and leave a thin layer of fat on top.

Personally i would also use a Jerk Marinade (there is a great one on here which i've included the link to) and use some hickory with it but cook it at 350f and only go upto 160f internal temp as if you go much higher than this you'll risk drying out the meat.

http://bbbqs.com/Forum/viewtopic.php?f=40&t=799

The internal temp of the joint seemed to just stop rising, at 140F.
It had been 140F for 45 minutes by 4pm (went on at approx 210F @ noon) when I had to go out and answer a call of help from a brother-in-law.
Left The Boss with a quick and dirty class in temp control and was gobsmacked when I returned at 8pm to find it had only climbed to 148F.
So I opened things up a little, got it to 155F and wraped in foil to rest.
When we finally got to eat it, it was good but not fantastic and had tipped towards drying out, but moister than an oven roasted one.
But the success of the day, was the cracklin'.
Had stripped the rind off and put it on the lower grate. Once the joint came out I opened all the vents and about 15mins ago took it out because the temp had dropped.
Cut into bit sized pieces with scissors and wow. Each little bit is an explosion of pork flavour.
Oh, oh, oh, oh!
Only critism is there is a little too much fat still on it but WOW!!!!

Cheers Al.
Goin' to have to create a spreadsheet of the different cuts cooking temps, internal temps, foiling temps and stick it on the shed next to my WSM.

Hi Curlie,

I posted this a while ago which has loads of info and is great for anyone starting out with a smoker.

http://www.bbbqs.com/Forum/viewtopic.php?f=17&t=625

Hope it's useful.

Brilliant.
Thanks Ed