25 lb full pork leg - suggestions?

vern1

lkapigian

It will all pull...both picnic and butt...if it were me, I'd smoke the butt and turn the picnic into sausage or visa versa..if you smoke the whole thing , remove the skin from,the picnic leaving the little bit left on the shank

vern1

lkapigian

I'd leave it whole...I leave a bit of skin to have some skin , expose the rest to get some bark....FWIW you can use a knife or food processor to make sausage..,

vern1

westernbbq

sausage

vern1

lkapigian

Malcom Reed has a great video on a whole shoulder 

tarheelmatt

I mostly cook shoulders. The skin is usually left on them, which protects the meat. 

No need to separate,  just cook it. You can pull around 180 for chopped or take it 195ish for pull. 

tarheelmatt

I didn't get any pictures from last weekend at Butt Blast, but had witnesses.  @bgebrent can vouch for the above technique.   

bgebrent

tarheelmatt said:

I didn't get any pictures from last weekend at Butt Blast, but had witnesses.  @bgebrent can vouch for the above technique.   

I can vouche!

lkapigian

bgebrent said:

tarheelmatt said:

I didn't get any pictures from last weekend at Butt Blast, but had witnesses.  @bgebrent can vouch for the above technique.   

I can vouche!

https://youtu.be/zjaXWL0fepw

westernbbq

vern1