Smoked Pork Leg Roast For NYE

[ssv3]

For NYE I wanted to do something different. Having had ham already a week before Christmas I chose to do a bone in roast in the Yoder.

Started with a 29lb whole leg

Had the butcher cut the hock off for later use. Plus the massive leg had to fit in my briner bucket

Skinned and trimmed like an aero brisket

And it brined for two days

TX style and only seasoned with S&P. Into the Yoder

Uncovered for about 10 hours. Pulled it at 168*

Carved it buffet style for everyone

Insanely moist, nice smoke ring and super delicious. Everyone is still raving about it

This morning I carved the last of it and made a breakfast style sammich

Thanks for looking! Endless smiles, full tummies and best $0.99/lb I've spent in a long time while keeping everyone super happy.

Happy New Year Brethren! Wishing you all a healthy and prosperous 2023!

 

[Happy Hapgood]

You've done it yet again SAKO! Fantastic!

 

[ssv3]

You've done it yet again SAKO! Fantastic!

Thanks Mike! Happy New Year!! Wishing you and your bride a better year than 2022.

 

[Stingerhook]

Looks fantabulous Sako!!!!!

 

[kevinstaggs]

That would have made me smile and I know it would have filled my belly...

 

[MoeHoward]

I got hungry just looking at the photos! Wow!

 

[tom b]

Excellent!

 

[4ever3]

Outstanding Sako!

 

[roademier]

Looks tasty.
Can I ask what was in the brine?

 

[creek bottom]

Outstanding Sako!!! :clap2:

 

[ssv3]

Looks tasty.
Can I ask what was in the brine?

Thanks!

I had leftover Turkey Brine from Thanksgiving so I used it. Poultry flavors go well with pork also IMHO. I poked deep with a thin kabob skewer (those tiny metal ones with a loop at the end) every inch or so. That helped the flavors to completely penetrate and seasoning to soak all the way through.

I used Rodelle turkey brine. It's excellent stuff. This is what I've been using for the past few years and I've been really happy.

Salt, Sugar, Cranberries, Exhausted Vanilla Beans, Allspice, Apple, Black Pepper, Garlic, Orange Peel, Rosemary, Thyme, Bay Leaves and Sage

 

[TheHojo]

That looks awesome - and I am sure the taste matched the look - great cook

 

[Mike Twangzer]

Have you ever had a cook where nobody raves ? ...... Think not !!! Most excellent !!!

 

[sudsandswine]

That looks like a fiiiine hunk-o-swine :thumb:

 

[sackedbysapp]

What a trim job!

 

[ronbrad62]

That is one fine looking ham! Did you feel like the brine penetrated the middle of the ham sufficiently? I always wonder on such a large piece of meat.

 

[lunchman]

Sako, you nailed it again. That looks so darn good! Bravo!

 

[Moose]

That's just off the hook, Sako - best looking pork I've seen in quite a while! Definitely a different approach to a pork leg than the usual ham.

What was the tenderness factor?

 

[Smoking Piney]

The Sako touch never disappoints. :-D

Killer, Sako! :thumb:

 

[ssv3]

Have you ever had a cook where nobody raves ? ...... Think not !!! Most excellent !!!

Yup! The impatient ones that have no clue about bbq and like their ribs oven baked and fall of the bone.

Thanks Mike! :grin: