Approximate Smoking Time for 22lb Pig's Leg?


 
B

Brad Rollin

New member
Hi folks - new member here. I started smoking in earnest this year with terrific results. The food has been flavorful, and the process has been a lot of fun.

The biggest issue for me has been estimating the amount of time the process will take. My pulled pork and brisket haven't gotten to the temperature that I was shooting for.

For Christmas, I'm going to smoke a pig's leg. The goal here isn't to have pulled pork - it's going to be a nice smoky pork roast. I'm doing a 3-day brine followed by an injected brine and a Christmas spice dry rub. I smoke at 225-250, and I'll take it off of the smoker at 145-150 degrees internal temp.

I can't seem to find a resource that will help me estimate a cooking time. I did the same thing back in April but for the life of me can't remember how long it took - 10 hours perhaps? 8? I'd like to be able to tell people when to show up without having to make them wait hours. I also don't want to have to get up a 5 AM on Christmas morning if I don't have to.

Another option would be to smoke it the day before. Would you recommend that?

Any thoughts/experiences/suggestions would be much appreciated!
 
Mine take about 5-5.5 hours. I smoke/roast about 100? higher though. I don't see the need to cook at a lower temp. You could, but up the time allotment of course.

I'd make it day of. No need to cook the day before.

Why brine and then inject?

Kevin

P.S. Welcome to the board!
 
I appreciate the reply!

I figured that I could go wrong by injecting in that it would add moisture (and sweetness, as it'll be mostly apple cider). I suppose it's more of a straight injection rather than an injected bring. Is it a waste of time?

And thank you for the welcome!
 
Welcome Brad!

If you have the time, low and slow is a good way to go. It's more fun too for rookies like me.

Good Luck and Merry Christmas to ALL!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If you have the time, low and slow is a good way to go. It's more fun too for rookies like me. </div></BLOCKQUOTE>
Perhaps, but for a fresh ham you're not gaining much - if it is commercial pork. It doesn't have the interior marbling to warrant low/slow. That said, if you have the time you certainly can extend the cook. You can also start lower but raise the temp later if you want to then speed the cook.

I suggest leaving the ham out on the counter for at least 2 hours (I usually go 4) before cooking, to take the chill off.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I figured that I could go wrong by injecting in that it would add moisture (and sweetness, as it'll be mostly apple cider). I suppose it's more of a straight injection rather than an injected bring. Is it a waste of time? </div></BLOCKQUOTE> Possibly. If you are using a straight brine (unflavored) and then planning to inject flavors, there is a probability that you're not going to get much flavor in there due to both the shortened time for the injection and the already added water in the ham.

If you want to flavor the ham make a flavor brine then simply inject it. Soak the ham in the rest of the flavor brine, to cover, till ready to remove to cook. Keep your salt ratio on the lower side so that when cooked it will be well seasoned throughout - not salty.
 
Update - made the brine tonight, a variation of a Thomas Keller 3-day brine: Water, salt, brown sugar, fresh rosemary, crushed garlic, bay leaves, fresh thyme, and peppcorns. It smells incredible. It's in the refrigerator now.

The pork should be excellent - I'm buying it straight from a local farm. I pick it up tomorrow at 11am and will bring it straight home and put it into the brine. That will give it about 68 hours in the brine.

I'm using the Chris Lilly injection, which I did the last time I made a pig's leg -

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

The dry rub is a combination of a lot of spices, with brown sugar to add sweetness, color, and a texture that will bond the rub to the leg. It will include paprika, pepper, coriander seed, fennel seed, fresh rosemark, fresh thyme, cumin, anise, dry mustard, garlic salt, and dry minced onion. I'll prepare it the night before.

I'm going to get up at 7 on Christmas morning with the plan to have the leg in the smoker by 8. I'm giving myself 9 hours at between 225 and 250. I'm using applewood.
 
For those who temp it's more like 195-200.

He's cooking a fresh ham not a butt or picnic. While some might take hams to the pullable stage most don't, ime. I don't, always preferring to remove at lower internals.
 
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