I plan on pulling an all nighter this Friday and smoking a whole hog leg(rear) from a hog we harvested last fall. I am going to finally invest in a wireless temp gauge and plan on using it. I've done a whole leg before, but I wasn't very pleased with the results. Here are my ?'s.
1. Skin---on or off? I thought about removing it in order to apply rub then draping it back on to aid in basting.
2. I want to pull the meat(for sammiches), so what temp should it hit before I remove it from the smoker? I'm thinking 190. After removing from smoker, should I let it rest in a cooler and for how long?
The last time I did this the meat was too tough. Great tasting but not good for pulled pork sammies. I think I may have removed from smoker too soon. Any and all tips are appreciated.