Pork Leg

Started by oakville smoker, January 10, 2010, 01:02:35 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1
User actions

oakville smoker

January 10, 2010, 01:02:35 PM
Went shopping yesterday and what did I find ?
A whole pork leg for 89 cents a pound



I cant decide what the hell to do with it now
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Paddlinpaul

#1
January 10, 2010, 01:14:55 PM
Was that at Superstore or Loblaws? I just posted about the whole shoulders they had in the same cooler for the same price.
With my Bradley, no one tells me to quit smoking!

oakville smoker

#2
January 10, 2010, 01:47:49 PM
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
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

FLBentRider

#3
January 10, 2010, 02:45:41 PM
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.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

lumpy

#4
January 10, 2010, 04:31:37 PM
I'll come over and help (eat that is ;D ;D)

Lumpy

oakville smoker

#5
January 12, 2010, 09:52:59 AM
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 ?

All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

FLBentRider

#6
January 12, 2010, 09:57:50 AM
14 hours @ 375 ??

man that is Hot N Slow!

I would think after that long the IT would be 375F !
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

oakville smoker

#7
January 12, 2010, 10:00:02 AM
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
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Caneyscud

#8
January 12, 2010, 11:19:32 AM
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.
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

seemore

#9
January 12, 2010, 05:36:07 PM
Whatever you end up doing, OS, be sure to POST PICTURES.
seemore

oakville smoker

#10
January 12, 2010, 06:10:17 PM
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 .......
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

oakville smoker

#11
January 15, 2010, 05:22:00 AM
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



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



Stay tuned ........
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?
Print
Go Up Pages1
User actions