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Leg Of Pork Cook


Ross
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Well it's on after about 15 hours brine. Seasoned with rub, skin cap trimmed a little bit but mostly on. Put on at 200° with a bunch of wine stave oak. Will get climb to 300-350°, and pull it when it reaches 160° IT...

California morning sun hitting the grill.. no better way to spend Christmas...

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Anyone who's done one: or similar.... what kind of cooking time am I looking at to achieve objective in previous post? Trying to get an estimate for dinner time.... it weighs 22 lbs...


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