I was wondering if I can ask for some advise from fellow Eggers...
I've got my hands on a Berkshire butt-end rear leg of pork. It should be about 10lbs. I am planning on cooking it low and slow.
I've read some suggestions on brining it for about 4-6 days (kosher salt, brown sugar, pink curing salt), then smoking it @ 250 until it reaches 155 degrees.
I will glaze it with a simple brown sugar, dijon, and garlic after it has been smoking for about 3 hours.
The problem is, I will be picking up the pork on Thursday, and need to serve it on Saturday. So, I can only brine it for about 1.5 days.
So this is going to end up like a hybrid partially-brined ham and a roasted leg of pork.
Does this sound okay? Or does anyone have any alternate suggestions on how I should approach this? Should I inject the ham with the brine to speed up the brining process? or should I forget the brine process altogether?
Any ideas how long it will take to get the leg up to temperture? I want to slice it, not pull it.
Should I apply a dry rub instead of the glaze or do both rub and glaze?
Thanks all for your suggestions!