Food Smoking/grilling really big cuts

Are you talking about an already cured ham, or completely "green"? There is a profound difference. Either is fine, but be careful to know what you are getting so that it matches your expectations.


Either way, Plan9 is correct about cooking it "low and slow". But everything else you do pretty much depends on if you want it to taste like a traditional ham, or if you are wanting it to taste like pulled pork.

 

If it has not been cured, I would do it the same way you would smoke a pork shoulder.

For me, that means a homemade rub (same one I've posted in other threads in here for ribs or pulled pork, I can dig it up if you are interested and can't find it), smoking at around 225* for 60-90mins/lb, taking off when the internal temps are somewhere in the mid-180s, then letting it rest a good long time before pulling. With a leg that big I'd double wrap it in foil when you take it off, then wrap that in a couple old towels, then throw it in a picnic cooler (with no ice, obviously) and let it sit for an hour that way.

In my experience, doing 14lbs of pork that way vs. 6-7lbs isn't that different, it just takes more patience and time. The main issue is preventing flare-ups. Though you want a good bark on the outside, you don't want to completely burn it deep into the meat. Often with really big pieces I will wrap them in foil after they hit about 160*. This prevents too much smoke (usually not a concern with pieces under 10lbs or so), helps keep it moist, and accelerates the finish a bit. You'll also have to be flexible with your finish time too. I've had big pieces finish in 60 minutes/lb, and I've had them take 90 minutes/lb. That is a big variation when you multiply that times 10+lbs. Assuming consistent heat around 225*, leaving the lid closed (if you're lookin', you're not cookin!), and taking the leg out to sit at room temp a couple hours before putting it on, I'm guessing you are looking at 16-18hrs of cook time.

 

I often wrap things in foil partway through the smoke, and almost always do about halfway through with ribs. It helps keep in moisture and keep things from tasting too smoky. I usually don't add seasonings at that point, but on certain things I'll add a very small amount of sauce.