I wanted to do something different than regular roast, so I decided to smoke the leg like a pork butt. Dry brined for 24 hours with Meat Church Hail Mary and Honey Hog Hot. Smoked at 225 until internal temperature got to 160. Placed it in a half sheet foil pan, added a dozen whole cloves of garlic and a sprig of fresh rosemary. Covered the pan and popped it into a 250 degree oven until internal temperature was at 201. Pulled into a chunky pull for texture. It was lovely!
by MrGoofyDawg
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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