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Reply to "Whole Pork Leg Questions?"

Wow, big question. I've never done or seen this done. I am thinking a 22 lb leg must be similar to a 22 lb pork but, except for all the fat and skin on the outside. I guess if I had the choice I'd go with the CS since at least you don't have to tend it all night and all the next day. On the other hand, tending the drip pan might be required! I'd also guess that the increased bone mass might need a longer cook time. Just a couple thoughts from someone with no actual knowledge. Good luck, and please report back, because I've seen some legs like this recently and am very curious.

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