This is the recipe. Take a pig shoulder(the piece that makes a picnic ham) and crisscross cut the fat cap. Apply a dry rub and let it sit in a covered container over night in the fridge, The rub this time, was a blend of fajita seasoning, Tony Chachere's , and powered sweet ham glaze.
Start a fire in the fire chamber. I use a half a chimney of charcoal and after that real wood. Today's wood is live oak, because you burn the wood you have. It's been raining all morning, so it's all wet, which made for a slow start. Put the pigleg on the grill, big end toward the fire, and leave it alone. Don't move it, don't poke it, don't look at it.
Check the fire every thirty minutes and try to keep the cook temp between 200 and 250. Rain on the smoker will definitely affect the thermometer, but not cook time. At 3 hours, check internal temperature of the big end. When it reaches 155F, wrap in foil and move to the far end of the cook chamber. Maintain the temp for another hour and then let the fire die down. When the thermometer drops below 150F, it's time to take it off. The last stage is a rest at final temperature. This produces a very tender and juicy pigleg. The squares of fat can be pried off and eaten like meat candy. Bon Appetit
