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Leg Of Pork Cook


Ross
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Looks beautiful, Ross.  Great job on a cut we've not seen cooked very often here. :woot::woot:

Thanks jack... I will experiment with this cut in the future... my thoughts are extend the brining time by a couple of days, limit the rub to salt, pepper, onion and garlic powder. Cook time seemed about right., starting at 210° with lots of smoke and slowly bringing up to 309-325° range ...5?hiura there, then shut vents and kept it in for another hour... seemed perfect ... great flavor. Not sure if I'll do a regular store ham again...

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Great job Ross.  Really looks wonderful.  Did you cook it on a regular size Kamado or do you have a bigger one now?  Deflector I assume.

Cooked it on my old Vision kamado. It was a tight fit.. but it worked out... yes, a heat deflector was used...


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