British BBQ Society Forums

Despite having owned my Traeger for several months now, I've never gotten around to cooking any pork on it. Something I shall be remedying today.

I'm cooking shoulder and leg. The shoulder is just simple, injected with pork and apple marinade then rubbed with a simple sweet rub. The leg was injected with a honey and English mustard marinade last night then this morning i added a slather of american mustard and rub of salt and pepper. Will probably glaze it with honey and mustard later.

It's all just gone on the smoker, here's some pics...




I'll post some more later...

Looking Good

Would you cook the leg for a similar time as for the shoulder or would you cook it for less??
I've never cooked a leg as I thought it wouldn't have enough fat and sinew in it to make it suitable for slow cooking

making me hungry

The leg didn't take as long as the shoulder. I took it to 170F which is a little higher than I'd take pork but was advised by a chef friend that leg would take that finished temp well.

Started glazing the leg at about 150F with a beer, honey and mustard sticky glaze i knocked up. When I took it off I rested it in a cooler and then chilled it down quickly because I was cooking it for use in sandwiches. It sliced beautifully and had a great texture.

I should point out the cook was done for four hours at a low temperature on the Traeger to get the smoke flavour in, then the temps were raised to finish. This is how I cook shoulder normally too, start low then finish hotter.

I'm just grabbing the rest of the pics from my camera now. Will upload them in a few minutes.

Remaining pics...

looks pretty damn good to me

I could have gone longer on smoke john. Lesson learned, I'll give it 6h+ on smoke next time.

Looks very nice Steve.