Whole Fresh Ham Pork Leg????

TigerTony

I just bought a "Whole Fresh Ham Pork Leg", 16.2 lbs.
I've never cooked one of these before and now I'm going to give it a try.
My BGE is a large.
I need to know how to set up my egg. I'm assuming indirect with plate setter a drip pan and a rack. Right.
What dome temp? How long per pound? To what internal temp of the meat?
I have a Thermapen and a redi-check remote.
I plan on using pecan wood for smoke.
Do I inject the ham or use a dry rub?

Any suggestions and help is appreciated.
Thanks!

BillHill

Me too, I think I am going to soak mine in apple and fresh pineapple juices. Cook @ 275 till 135ish, then rest and make some sort of brown sugar, honey coating and broil it till the crust is crusty. Merry Christmas

TigerTony

My biggest concern right now is how long will the cook take. I've searched and found several different opinions. So I'm figuring on 1 hour per pound at 250*. I plan on cooking to internal of aprox 160*.

I just filled the egg up with Ozark Oak and mixed in some pecan chips, almost to the top, about an inch from the bottom of the plate-setter.

I'm going to use a drip pan, the grid and a rack.

Just finished prepping the leg. I rubbed it with a mixture of Steen's cane syrup and yellow mustard, then sprinkled with lots of Tsunami Spin.

I've already inserted the prob of the Redi-Check. Later tonight, about 9:00PM I will fire up the egg and start the cook.

Thanks for your reply.
Merry Christmas and Good Luck!

Mike in Abita

Here is the answer to most of your problems. Cook it to 195.

http://www.nakedwhiz.com/elder.htm

TigerTony

It's 16.2 lbs. I will cook at 250* to 160 internal.
Any ideas how long this will take.
Thank You!

TigerTony

It's 16.2 lbs. I will cook at 250* to 160 internal.
Any ideas how long this will take.
Thank You!

Mike in Abita

Cook it to 195 internal it'll take 17 hours 35 minutes

TigerTony

Mike that is how I do a pulled pork. This is a Whole Fresh Ham Pork Leg.
I don't want to cook to pulling temp. I want to slice it.

TigerTony

Mike,
The searches I've done says cook internal to 160 some even say 150. I don't want pulled pork.

Mike in Abita

160 will be fine for sliced. Should take about an hour per LB to reach that. What have you brined the ham in to give you that salty goodness?