Help needed smoking a ham

[pipsqueek]

I have a 19lb pork leg curing in brine for 10 days or so that I will want to smoke to 140-150 deg F.

It will probably take 7-8 hours to reach temperature, do I need to be smoking it all this time or is there a staged smoking process that will also be effective.

[acords]

Most folks around here will only apply smoke for about 4 hours.  Just a guess here, but I think you'll be looking at more than 8 hours to reach your desired internal temp.  That's a big chunk of pig

[boxertrio]

Meat will only absorb smoke until the external temp reaches 140 degrees if I remember correctly, so anything over about 4 hrs is probably a wast of wood.  If you want more of a smoke taste, give her a little cold smoke before you crank up the heat.  The brine should keep the meat safe at the lower temp.

Rinse that puppy good or it'll be really salty tasting. Post some pics when you get done and good luck.

If I missed anything someone else will chime in

[Smudge]

Did you inject brine into the ham? A piece of meat that large will require it.

[icerat4]

Really get some pictures of this one.Ive done only thick slices of ham laid out on the racks and they came out pretty good.Hope it works out ok let us know.Thanks

[pipsqueek]

I used a brine consisting of:

8 quarts of water
3 TBLSPNS Pickling Spice
3 cups salt
3 cups brown sugar
3 TBLSPNS Montreal steak rub
8 TBLSPNS Prague #1 powder

Boiled and simmered concoction for 10 minutes and then refrigerated to 38 deg f before adding the meat.
The meat is quite a lump and I need to turn it twice a day to get coverage.

I injected 4 cups of the mixture well into the meat especially up the sides of the bone.

Thanks for the tip on smoking time, I would have waisted those expensive briquettes otherwise :-)

[pipsqueek]

I forgot to mention the Glaze

1/4 cup Dijon mustard
1/4 cup honey
1/8 cup orange juice

Applied every 1/2 hr.

Also forgot to mention this is a modified version of the Dizzy Pig Home Cured Ham recipe.

[MRH]

Boy sounds good pipsqueek. hope to see some pics!

Mark