Pork leg

[Dave O]

Here a cook from a coupla weeks back - 20lb pork leg cooked at 350-375.Seasoned with evoo himiiayan salt and pepper,

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[Jim Lampe]

HOOCHIE MAMA!!!
Dave, how long chew cook that gam??!!

Looks AWESOME!!

 

[Dave O]

Thanks, Jim. I cooked it for about 11 hrs, sorry no plated shots I was busy eatin the the cracklin's a she cooked away

 

[Ed M.]

Wow, Dave! That pork leg looks wonderful. Great job.

 

[Mike Coffman]

Super looking pork leg Dave!

 

[Jon Des.]

That's a serious lump of meat, and a beautifully done one at that. Did you cure it at all?

 

[Mike P.]

Mighty Fine Dave!

 

[Morgan C.]

Wow that is some serious pork!! I bet u had leftovers for days!

 

[Bob Correll]

Outstanding looking pork leg Dave!
now I'm craving cracklin's too!

 

[John Solak]

outstanding!!

 

[Mike Cosgrove]

Thats killer, I can just imagine the juices as you cut it open!

 

[Chris in Louisiana]

That skin looks great.

And done on a kettle. I got started smoking on my WSM, but I cook much more since I bought a kettle. It's so convenient, and it can do almost everything the WSM can do.

 

[M. Chesney]

Dave-

Exceptional. Can you provide some prep details on your grill work? If you maintained temps at 375 for 11 hours I assume you had to refuel a few times. It also looks you did it indirect between 2 charcoal pits. Did you use an internal probe and if so what temp did you pull it off at? Last question, is this a 26 inch kettle? Sorry to ask so many questions but I want to give this a shot as well on my performer.

 

[Bob Sample]

Looks great. Did you slice it, chop it, or pull it?

 

[Dave O]

Thanks for the kind words, Bob I mainly sliced it but some parts actually pulled.
M. Chesney yes this was done on a kettle 22 1/2, baskets on either side and I did have to add coals quite a few times. I did not have a probe in the whole time I just checked with thermopen near the end, I allowed for 1/2 hr per pound, pulled at about 165F as close to middle as the probe could get.

 

[Rolf Jacobsen]

I'm in love...............

 

[Kim Drana]

Now that is one cut of pork. Nicely done!

 

[Gary H. NJ]

Woo. Send me a slice and some cracklings too. Yum!

 

[M. Chesney]

Dave-

Thanks for those details. You just motivated me to do this for an upcoming family party.

 

[Wolgast]

WoW! Love it. Keep it up mate.