Went shopping yesterday and what did I find ?
A whole pork leg for 89 cents a pound
(http://i845.photobucket.com/albums/ab19/rickrick949/th_HPIM0129-2.jpg) (http://s845.photobucket.com/albums/ab19/rickrick949/?action=view¤t=HPIM0129-2.jpg)
I cant decide what the hell to do with it now
Was that at Superstore or Loblaws? I just posted about the whole shoulders they had in the same cooler for the same price.
It was at Superstore
They had Butts New York cut for the same price and I went with the leg
can't tell you why, it just seemed like the :-\ right thing to do at the time
Quote from: oakville smoker on January 10, 2010, 01:02:35 PM
I cant decide what the hell to do with it now
Rub it up, four hours of smoke, cook @205F until an IT of 195-200F, FTC, Pull, EAT!
OR
Make Sausage.
I'll come over and help (eat that is ;D ;D)
Lumpy
I just saw a recipe on Bluesmoke:
Start with about a 14 pound leg and that is about what I have
Compact version:
Brine for 16 hours ( salt, peppercorns, bay leaf )
Lay in some smoke
Total cook time 14 hours starting at 375
I have never been able to get my DBS over 300, I think it maxes out at 320
If I did this low and slow, say 220 to 240 is this doable in the DBS or would I be waiting for my birthday in May to come before it was finished ? I would hate to have to put it in the oven but I could do it if I had to. Any guess on cook time in the DBS ?
14 hours @ 375 ??
man that is Hot N Slow!
I would think after that long the IT would be 375F !
FLB
Start temp is 375, I think they wind up around 280 for the final cook time but still seems pretty warm to me
14 hours seems like a heck of a long time too
That's even long for a whole hog in a closed pit. Those are usually 12 to 24 hours at 250 - depending on size. The pig roasters - rather than smokers usually go 275 to 300 degrees and plan on 1/2 hour of cooking per each 9 to 10 lbs of carcass weight.
Whatever you end up doing, OS, be sure to POST PICTURES.
seemore
I am coming gradully to a decision
16 hour brine for sure
Slice the skin fo instant cracklin
3 hours of smoke, have to check my inventory, donations anyone?
Low and slow for as long as it takes
I am salivating already .......
Lets get ready to RUMBLE
made a brine for my pork leg last night:
Water, apple juice, smoem chopped apples, garlic, honey, onion, bay leaves, rosemary
Brought it all to a boil and let it sit covered over night
(http://i845.photobucket.com/albums/ab19/rickrick949/th_HPIM0135.jpg) (http://s845.photobucket.com/albums/ab19/rickrick949/?action=view¤t=HPIM0135.jpg)
This morning, sliced the skin on the leg and went looking for something big enough to hold this oinker
Well the bone is hanging out of the biggest container I could find
Its now in the grage until bed time tonight
Tomorrow morning, let the smoking begin
(http://i845.photobucket.com/albums/ab19/rickrick949/th_HPIM0134.jpg) (http://s845.photobucket.com/albums/ab19/rickrick949/?action=view¤t=HPIM0134.jpg)
Stay tuned ........