jshov, how did the leg of pork turn out?
I have a full leg of wild boar in my freezer and I'm not 100% sure what to do with it.
Did you brine yours first? If so, how long? Did you achieve the pink ham colour that comes from the nitrate? I am not a fan of over salty food so I am unsure of whether to brine mine, but I do like the texture you get from brined pork.
What internal temp did you smoke it to? Was it sliced or pulled when cooked?
TIA