Pork bone-in leg roast

[A. Vale]

A neighbor with some health issues bought the meat from half a pig and asked if I could help him out cooking/smoking some of it. He showed up yesterday with a 19.2 lbs. bone-in pork leg roast. He said he would prefer to slice the meat (vs. shredding, pulled pork). I'm going to smoke it so it is available to him on Easter.

I don't have time to brine and was thinking of using a typical rub, setting the smoker to 275 degrees F, and adding some applewood until it reaches an internal temperature of around 160 degrees F. Any thoughts on this? Any guesses as to how long this will take to cook? I would prefer to have it done tomorrow morning as I can always wrap it up and keep it in a cooler. Thanks in advance!

 

[timothy]

So you have a fresh ham?
I go higher like 325, maybe 3-4 hrs.
A few links.

Uses for fresh ham (i.e., the uncured rear leg of a pig)

Pardon the explanations, but I find a lot of people don't know the "old" terms for meat cuts. When we got our latest pig last fall, I asked the processor to give me fresh hams (the upper part of the rear legs) rather than cured hams. We also have some uncured shanks (lower part of the rear...

tvwbb.com

 

[A. Vale]

So you have a fresh ham?
I go higher like 325, maybe 3-4 hrs.
A few links.

Uses for fresh ham (i.e., the uncured rear leg of a pig)

Pardon the explanations, but I find a lot of people don't know the "old" terms for meat cuts. When we got our latest pig last fall, I asked the processor to give me fresh hams (the upper part of the rear legs) rather than cured hams. We also have some uncured shanks (lower part of the rear...

tvwbb.com

Thank you! I wasn't 100% that saying "fresh ham" meant that it wasn't cured. I was thinking this was going to take 10 hours but looks like I have a lot more time than I realized. Oh, they also asked me to smoke a couple of pork butts for them, so those will go on tonight and I'll fire up the 2nd smoker for the fresh ham tomorrow. I still would prefer not to brine - do you think I can get a lot of the benefits of brining via injecting? Perhaps an apple cider injection...

 

[Timothy F. Lewis]

Fresh ham, is a joy! I have not had one of them in several years, thats going to be a very nice feast! Giant roast leg of pig! Wonderful!!

 

[timothy]

Thank you! I wasn't 100% that saying "fresh ham" meant that it wasn't cured. I was thinking this was going to take 10 hours but looks like I have a lot more time than I realized. Oh, they also asked me to smoke a couple of pork butts for them, so those will go on tonight and I'll fire up the 2nd smoker for the fresh ham tomorrow. I still would prefer not to brine - do you think I can get a lot of the benefits of brining via injecting? Perhaps an apple cider injection...

I never tried it but sure, go for it.

 

[Bruno]

Mighty fine neighbor right there.

 

[TonyUK]

That's a very kind gesture towards your neighbour.
Roast pork for the win.
My only concern is your final cook temp. I wouldn't go above 145IT. Remove from the smoker, wrap it and let it rest.
I agree with timothy. Go a higher cook temp of 325-350.
25 minutes/lb + 30 minutes. So I would think cook time around 8-9hrs.