Smoked whole pork leg

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Smoked whole pork leg

When the opportunity arises to smoke a large chunk of meat I always get super excited. And when it’s a whole Iberico pork leg it’s even better.

Smoking a whole pork leg is something you have to think about and prepare. Lucky for you I have done this for you so you can start right away.


  • A whole pork leg
  • Olive oil
  • Sea salt
  • Garlic Powder
  • Onion powder
  • Paprika powder
  • Black pepper

For the wrap

  • Pancakes
  • Red onion
  • Green lettuce
  • Some pickle slices
  • pickled jalapeño
  • Your favorite sauces

How to

  1. 24 hours before smoking trim of the excess skin and splash on some olive oil and the seasoning.
  2. Wrap the leg in butchers paper and tin foil and place it in the fridge so the seasoning can do its work.
  3. The next day unpack the leg and start a smoker on a temperature of 120°C/248°F. Place the leg on the smoker and close the lid. let it smoke for four hours.
  4. After for hours wrap the pork leg in aluminium foil and put it back in the smoker untill the meat reaches a core temperature of 96°C/205°F.
  5. Take it off the smoker and place it in a cooler for at least an hour. The longer the better.
  6. After resting the pork leg you can pull the meat and make some wraps.

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BBQ gear used

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