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Dec 30th, 2023
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 Hog Leg Help...
#14582783
01/01/23 06:56 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
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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. 
Last edited by V-Bottom; 01/02/23 04:18 PM.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Hog Leg Help...
[Re: V-Bottom]
#14582819
01/01/23 07:38 PM
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Joined: Nov 2022
Posts: 6,340
Grasshopperglock
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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.
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Re: Hog Leg Help...
[Re: V-Bottom]
#14582950
01/01/23 11:14 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
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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.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Hog Leg Help...
[Re: V-Bottom]
#14582968
01/01/23 11:40 PM
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Joined: Nov 2022
Posts: 6,340
Grasshopperglock
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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.
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Re: Hog Leg Help...
[Re: Grasshopperglock]
#14583415
01/02/23 04:20 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
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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. The hog was already processed.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Hog Leg Help...
[Re: V-Bottom]
#14583728
01/02/23 10:18 PM
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Joined: Feb 2009
Posts: 15,922
deucer02
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Joined: Feb 2009
Posts: 15,922 |
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.”
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Re: Hog Leg Help...
[Re: V-Bottom]
#14583731
01/02/23 10:22 PM
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Joined: Nov 2022
Posts: 6,340
Grasshopperglock
TFF Celebrity
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Joined: Nov 2022
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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. The hog was already processed. Excellent friend that gave it to you, Proper. +1
Last edited by Grasshopperglock; 01/02/23 10:26 PM.
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Re: Hog Leg Help...
[Re: deucer02]
#14583743
01/02/23 10:28 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
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
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Re: Hog Leg Help...
[Re: V-Bottom]
#14584427
01/03/23 03:54 PM
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Joined: Mar 2005
Posts: 44,819
butch sanders
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Posts: 44,819 |
nice gift
i don't think you can cook it too long either
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Re: Hog Leg Help...
[Re: V-Bottom]
#14584659
01/03/23 07:40 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
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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.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Hog Leg Help...
[Re: V-Bottom]
#14587311
01/06/23 01:42 AM
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Joined: May 2005
Posts: 2,321
wupbass
Extreme Angler
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Extreme Angler
Joined: May 2005
Posts: 2,321 |
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
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Re: Hog Leg Help...
[Re: V-Bottom]
#14588509
01/07/23 12:54 AM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
OP
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Posts: 6,854 |
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Hog Leg Help...
[Re: butch sanders]
#14589568
01/08/23 02:51 AM
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Joined: Dec 2011
Posts: 4,684
JCBYEN
TFF Team Angler
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TFF Team Angler
Joined: Dec 2011
Posts: 4,684 |
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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