Hey no worries, then!
It is a leg- ham, thigh, and shank, right?
Skin on? Let's assume so.
You need to rinse that baby well, then score the rind just a little bit- not too deep, not all the way into the meat- to let the fat drip out.
Guessing you have a smoke long enough to hold it, otherwise do it in the oven. With a deep pan underneath.
Get your coals to runnin' about 300 degrees F and put that baby in there, no rub, no nothing. Plop it in and let it go.
Leave it alone for a couple hours and let your temps drop and stabilize to around 275 or so. If they go to 250 no worries.
After about 3 hours flip that baby over. Close the lid fast.
Keep barbecuing. Keep the temps at 275-300F
After about 2 more hours, temp that puppy. remember, don't go nowhere near bone, and get good meat temp. Keep the smoke wood going.
You want to cook that leg to 165 F. The skin is gonna be rubbery and soft by the time it's ready. No worries, this is the BEST PART.
Take a sharp knife and trim those sheets of rind off and put them in a pan for later.
Scrape the fat off the meat with the knife and continue to cook until done. If you want a crust, cake on some brown sugar on the leg and put it in your oven at broil until it gets dark. If it doesn't fit...oh well....no crust.
Slice that perfect pork for your guests and get rave reviews!
The next day take those sheets of rind and cut them into 2 inch squares. Fry them in a cast iron skillet until golden brown, then drain them over paper towels. These are "cracklin's"...something incredibly delicious. You can sprinkle brown sugar over them, hot rub, or hot sauces....and eat them as is. Another way is to put them into baked beans at the bottom of the pan to make delicious goodness. They are also great added into a pot of collards.
Good luck to you and please share some pics!
