It's experimentation time.... I just bought a Fresh Bone in pork leg. I assume is a Ham that has not been smoked. My plan was to do it low and slow like a Boston Butt. Rub it down with a dry rub and let cook for 15+ hours. But before I removed it from the Cryo-pack I thought I would see if I am on the right track. Should I handle this like a Butt or is this a piece of meat I should brine or soak in a cure first? It has a good layer of fat all the way around it so I would assume it will be self basting, but I'm not sure does this leg need to be basted during the cook.
Thoughts? ideas? experience?[p]Thanks in advance,