British BBQ Society Forums

Hi all.

Picked up a leg of pork crackling last night in the local supermarket. They'd just price reduced it from a tenner down to £3 so thought I'd stick it in the ol basket.

I understand neck on bone/butt is the usual contender for pulled pork, but might I get a reasonable attempt with the leg?
Assuming I take the skin/fat off (or not considering the leg tends to be more tender) then treat it like you would a port butt?
I'm quite into the idea of cooking at the higher temperature, for a shorter period but with very good results (time strapped and all...), though looking forward to attempting an overnight low and slow.

I'm not really cooking yet (just trial bits on the cheap kettle) but may be up and running the week after next.

Many thanks.

Leg's gonna be too lean to pull, but there's no reason not to smoke it anyway You'll need high temp to get the crackling, I'd be tempted to smoke it for a while at a low temp first then give it a blast in a really hot oven to finish if you want to keep the skin on as crackling. If not I'd skin it and smoke at a higher temp until it's just done

Just re read my post - I meant to say leg was more lean (rather than tender!).
Aye, it won't be perfect pulled pork but given the right rub and smoke I reckon it should be fairly decent.

I've still got the skin/fat from a previous pork shoulder in the freezer. I might take the skin off this and then do those separately (tend to do this with chicken skin). Feasible in a/an (which is it ) UDS?!

Cook at around 325f for a few hours, but aim for an internal 190f?

As above leg doesn't really make good pulled pork, there's just not enough fat. To keep it as moist as possible I'd brine it for a few hours.

^^ Cheers. I do tend to brine quite a bit these days (Stepping out of the BBQ world for a moment)...certainly with chicken it makes a big difference. I'll give it a whirl and hopefully post the results.

Thanks.

I've never tried brinning but keen to give it a go. I've read it makes abig difference to chicken and turkey which are quite lean. Anyone got a blend that's foolproof?

essexsmoker wrote:I've never tried brinning but keen to give it a go. I've read it makes abig difference to chicken and turkey which are quite lean. Anyone got a blend that's foolproof?

I will always brine chicken, turkey and pork loins if I can, it does make a big difference in tenderness.

There's some good recipes and information here - http://virtualweberbullet.com/brining.html

Aye, big advocate of brining.
Would do this with a whole chicken to (brined overnight in the fridge).
Makes a noticeable difference.

Hi
Doesn't matter what you do with a leg of pork it will never pull, simply doesn't have the connective tissue etc to melt into pullingness. That said smoked it is bloody delicious and chopped or sliced it is delicious.

As far as brining I have never tried, and I suppose it could make a difference, did an chicken today beer can styley, was juicy as you like and wings etc came clean from the bones so don't see how brining would have brought anything to the party, just my personal opine,
Cheers
Tiny

What happens to the leg meat when you do a whole hog?