Folks, I have a 22lb whole pork leg my wife picked up at Costco. It has skin on it still. I've cooked a few pork butts and shoulders in my day, and did a couple of whole pork legs (piernas) on my offset for Xmas time. I was debating to use my CS or the offset this time. The CS would of course be the easiest way to do this but in my offset I do get some pretty good bark and crunch on that skin. Debating to brine or not, but thinking a dry brine for 24 hours prior. I'd score the skin/fat prior and do the traditional mustard rub then add my spice rub. If using the CS what temp and how much wood might I use? I found little to no posts on here about pork legs. Thanks, and Happy Holidays to all!