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Jan 23rd, 2013
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Hog Leg Help... #14582783 01/01/23 06:56 PM
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V-Bottom Offline OP
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SIL gave me a whole wild hog leg quarter and I have never tried to smoke one. If someone would assist me on how to prepare this leg quarter ,,best rub/s (I do make my own) temps etc. I would appreciate it. BTW, the hog has already been processed by a butcher. Happy New Year to all. grill

Last edited by V-Bottom; 01/02/23 04:18 PM.

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Re: Hog Leg Help... [Re: V-Bottom] #14582819 01/01/23 07:38 PM
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That's a ham. Complete with the leg still on it. If it still has hair. Shave it and clean the skin with boiling water.


I've never cooked an entire fresh ham(Cooked ham yes) but I'd cook it an hour per pound. Checking the internal temp at the bone. Minimum of 145° to 170°.


I suggest using apple wood for smoke.

Last edited by Grasshopperglock; 01/01/23 07:39 PM.
Re: Hog Leg Help... [Re: V-Bottom] #14582950 01/01/23 11:14 PM
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Some people brine it for 18 hrs with certain ingredients , some wrap some don't, some inject some don't. Rubs...SPG
I'll be using Pit Boss's Competition Blend pellets in my Z-Grill at 225*F most likely a 5-6 hr. cook.

Last edited by V-Bottom; 01/02/23 04:13 PM.

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Re: Hog Leg Help... [Re: V-Bottom] #14582968 01/01/23 11:40 PM
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The way this supposed to go. The hog is shot in the face. Bled by throat cut.


Hung up and shaved, boiling water, before opening the guts. Or laid on one side. Feel free to use a pressure washer, without soap, cleaning the mud off.


Everyone likes bacon. The thing being, it's a wild pig.

Last edited by Grasshopperglock; 01/01/23 11:46 PM.
Re: Hog Leg Help... [Re: Grasshopperglock] #14583415 01/02/23 04:20 PM
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Originally Posted by Grasshopperglock
The way this supposed to go. The hog is shot in the face. Bled by throat cut.


Hung up and shaved, boiling water, before opening the guts. Or laid on one side. Feel free to use a pressure washer, without soap, cleaning the mud off.


Everyone likes bacon. The thing being, it's a wild pig.


The hog was already processed.


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Re: Hog Leg Help... [Re: V-Bottom] #14583728 01/02/23 10:18 PM
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Id put it on the smoker at 250 and after 5 hours, wrap it, then back on the smoker til it reaches an internal temperature of 175 degrees. Let it rest for at least 30 minutes.


Biden famously said in the New York Observer, “I mean, you got the first mainstream African-American who is articulate and bright and clean and a nice-looking guy. I mean, that’s a storybook, man.”
Re: Hog Leg Help... [Re: V-Bottom] #14583731 01/02/23 10:22 PM
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Originally Posted by V-Bottom
Originally Posted by Grasshopperglock
The way this supposed to go. The hog is shot in the face. Bled by throat cut.


Hung up and shaved, boiling water, before opening the guts. Or laid on one side. Feel free to use a pressure washer, without soap, cleaning the mud off.


Everyone likes bacon. The thing being, it's a wild pig.


The hog was already processed.



Excellent friend that gave it to you, Proper.


+1

Last edited by Grasshopperglock; 01/02/23 10:26 PM.
Re: Hog Leg Help... [Re: deucer02] #14583743 01/02/23 10:28 PM
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Originally Posted by deucer02
Id put it on the smoker at 250 and after 5 hours, wrap it, then back on the smoker til it reaches an internal temperature of 175 degrees. Let it rest for at least 30 minutes.

what he said!


es le bon ton roulet
Re: Hog Leg Help... [Re: V-Bottom] #14584427 01/03/23 03:54 PM
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butch sanders Offline
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nice gift
i don't think you can cook it too long either

Re: Hog Leg Help... [Re: V-Bottom] #14584659 01/03/23 07:40 PM
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I got online and looked at the BBQ Pit Boys video on how they smoked a leg quarter. They included the brine department and ingredients (18-24 hr. brine in the fridge), the rub they used, and the injection process. I haven't weighed the leg yet but they say about an hour per pound cook at 250*, some say a lower temp. My SIL gave me 2 leg quarters for Christmas btw. Will see how the first one goes!! Happy New Year smokers.


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Re: Hog Leg Help... [Re: V-Bottom] #14587311 01/06/23 01:42 AM
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I think you can brine it but. Rinse off and let it really dry off in fridge , unwrapped. Provably overnight or a day before smoking it. Low and slow

Re: Hog Leg Help... [Re: V-Bottom] #14588509 01/07/23 12:54 AM
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Ya'll agree ? ^^^^^


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Re: Hog Leg Help... [Re: butch sanders] #14589568 01/08/23 02:51 AM
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Originally Posted by butch sanders
nice gift
i don't think you can cook it too long either

You absolutely can cook it too long. Wild pork has very little fat and cooks much quicker than commercial pork.

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