I saw that ad: I’ll be getting 1 for sure. I smoke it low and slow (200-220)with my favourite bbq rub on. I did mine whole last year but at 20 plus pounds per leg, it took over 20 hours to get to the desired internal temp of 185. I roll smoke for 4 or 5 hours, then it’s just a matter of cooking it. I use a Bradley and after the 4 hour smoke, I put the leg in my oven for the rest of the time. I’m going to use Roy’s method of dividing the leg up into 3 or 4 pieces to reduce the cooking time. Once it’s reached the 185 mark, I shred (pull) it and bag it in individual serving bags for the freezer. These I use for pulled pork Sammie’s, chilli, even curries.
As an aside, my Bradley smoke generator gave up the ghost last year after 13 years of use, and instead of buying a new generator, I bought a little stainless tray called an amazin pellet smoker. I put this in the bottom of my Bradley box and it’s good for at least 8 hours of smoke(although I never roll smoke for that long.) I’ve also stuck it under one side of my bbq and smoked chicken. I love this thing.