Folks, I have a whole, boned and tied, pork leg. I plan on roasting half in
the oven and smoking the other half for pulled pork.

Does it matter what half I smoke? Trotter end or shoulder end?

Graeme

In article >,
says...
> Folks, I have a whole, boned and tied, pork leg. I plan on roasting half in
> the oven and smoking the other half for pulled pork.
>
> Does it matter what half I smoke? Trotter end or shoulder end?
>
> Graeme
>

I and most of the backyard barbecuers that I know usually look for a
butt/shoulder roast to cook low & slow for pulled pork. I've read that
the picnic end is also very good when done the same way, though I
haven't tried one yet.

The butt/shoulder usually has a smaller bone and is more likely to
available boneless than the picnic end from what I've seen at butcher
shops and grocery meat depts. around here.

You'll probably get a bunch more responses here, but there are plenty of
good resources on the web that will show up you Google on "pork picnic
bbq" or words to that effect, for example,

http://virtualweberbullet.com/porkbuttselect.html

Bob

"Steve Wertz" > wrote in message
...
> On Fri, 26 Jan 2007 17:32:58 -0000, Graeme...in London wrote:
>
> > Folks, I have a whole, boned and tied, pork leg. I plan on roasting half
in
> > the oven and smoking the other half for pulled pork.
> >
> > Does it matter what half I smoke? Trotter end or shoulder end?
>
> Which half has the most fat on it? It would really depend on how
> I plan on using the oven-cooked half. I'd probably smoke and pull
> the shoulder and roast and slice the leg - unless the shoulder was
> overly-trimmed.
>
> -sw

Yep, I'd agree with Steve.

kili

Graeme...in London wrote:
> Folks, I have a whole, boned and tied, pork leg. I plan on roasting
> half in the oven and smoking the other half for pulled pork.
>
> Does it matter what half I smoke? Trotter end or shoulder end?

Howdy, Graeme. Making use of some of the hardwood debris from the big blow
in London, eh? I do hope cleanup is going well. Anyway, the shoulder end is
the toughest, contains a good amount of fat, and will be the portion you
want to 'Q. Now, what are your sides going to be.

Take care, my friend.

--
Dave
www.davebbq.com

"Graeme...in London" > wrote in message
...
> Folks, I have a whole, boned and tied, pork leg. I plan on roasting half
> in
> the oven and smoking the other half for pulled pork.
>
> Does it matter what half I smoke? Trotter end or shoulder end?
>
> Graeme
>
>
Since I like roast, sliced pork I would cook the shoulder end and smoke the
trotter eng. There is a wider variety of meat on the trotter end (light and
dark, more flavor) and a little more fat (at least here). Is the skin still
on?Smoke till195 internal.
--
James A. "Big Jim" Whitten

www.lazyq.com

"yetanotherBob" > wrote in message
...
> In article >,
> says...
> > Folks, I have a whole, boned and tied, pork leg. I plan on roasting half
in
> > the oven and smoking the other half for pulled pork.
> >
> > Does it matter what half I smoke? Trotter end or shoulder end?
> >
> > Graeme
> >
>
> I and most of the backyard barbecuers that I know usually look for a
> butt/shoulder roast to cook low & slow for pulled pork. I've read that
> the picnic end is also very good when done the same way, though I
> haven't tried one yet.
>
> The butt/shoulder usually has a smaller bone and is more likely to
> available boneless than the picnic end from what I've seen at butcher
> shops and grocery meat depts. around here.
>
> You'll probably get a bunch more responses here, but there are plenty of
> good resources on the web that will show up you Google on "pork picnic
> bbq" or words to that effect, for example,
>
> http://virtualweberbullet.com/porkbuttselect.html
>
> Bob

Thanks, Bob. I do have this site bookmarked and often refer to it, however,
the cut that I have is not a butt, it's a whole leg, without the bone. It's
a different cut on these shores. No butt or picnics here (no steroids,
either).

I'm cooking a shoulder alongside the leg to save on fuel and protect the
planet from excessive carbon emissions.

My tuppence worth to the Kyoto Agreement.

Graeme

"Dave Bugg" > wrote in message
...
> Graeme...in London wrote:
> > Folks, I have a whole, boned and tied, pork leg. I plan on roasting
> > half in the oven and smoking the other half for pulled pork.
> >
> > Does it matter what half I smoke? Trotter end or shoulder end?
>
> Howdy, Graeme. Making use of some of the hardwood debris from the big blow
> in London, eh? I do hope cleanup is going well. Anyway, the shoulder end
is
> the toughest, contains a good amount of fat, and will be the portion you
> want to 'Q.

That's not what Big Jim says <g>

>Now, what are your sides going to be.

Seriously....haggis wontons.

> Take care, my friend.

Right back at ya'

Graeme

In article >,
says...
>
> I'm cooking a shoulder alongside the leg to save on fuel and protect the
> planet from excessive carbon emissions.
>
> My tuppence worth to the Kyoto Agreement.
>
> Graeme
>
>
Excellent! A very noble gesture, indeed.

Still, in your zeal to protect our planet, you may be limiting your
culinary choices!

My reading of the Kyoto Protocol leads me to believe that it primarily
limits certain *noxious* emissions, while specifically exempting certain
*ambrosial* emissions. Among the latter are included the output of
specific French parfumeries, as well as (most) emissions incidental to
the production of good barbecue.

Of course, none of this affects us here in the U.S., since we don't buy
that Kyoto stuff. Of course, that may change with the newly-installed
Democratic congress.

I've heard that, in anticipation of a U.S. change of heart on Kyoto, the
Protocol folks have undertaken a review of certain aspects of the BBQ
exemption. Particular attention is being paid to the "Texas brisket"
category, given the fact that, while cooking, it apparently smells a lot
like a burning structure.

We'll just have to see how it all shreds out. :-)

Bob

On Fri, 26 Jan 2007 17:32:58 -0000, "Graeme...in London"
> wrote:

>Folks, I have a whole, boned and tied, pork leg. I plan on roasting half in
>the oven and smoking the other half for pulled pork.
>
>Does it matter what half I smoke? Trotter end or shoulder end?
>
>Graeme
>
I'd go with the shoulder end for smoking/pulling, Graeme.
But I just wonder if that will pull or not, as it may be too lean. You
may end up on sliced.

Harry