INGREDIENTS

1 8-pound bone-in pork leg section

BRINE/CURE

6 litres water
1 1/2 cups kosher salt
1 1/2 cups sugar
3/4 cup pickling spice
1 tablespoon cloves
1/2 cup Prague Cure #1 (a pink salt)

PASTE

2 heads garlic, peeled
3 sprigs rosemary
3 tablespoons Dijon mustard
1/3 cup olive oil
1 teaspoon freshly ground black pepper

FOR A LITTLE SWEETNESS

1/4 cup honey, warmed slightly

DIRECTIONS

1. In a large pot, combine the water, kosher salt, sugar, pickling spice and cloves. Bring to a simmer and stir to dissolve the salt and sugar. Let cool to lukewarm and stir in the Prague Cure #1.
2. Meanwhile, remove any thick skin from the outside of the meat. Score the fat underneath with a sharp knife in a crosshatch pattern. Place the meat in a large non-reactive vessel and pour the cooled liquid over top. Using a meat injector, inject some of the brine deep inside the meat in several places. Weigh the meat down so that it stays submerged in the liquid. Refrigerate at 40°F for 2-4 days, stirring and turning once a day.
3. Remove the pork from the brine, and place it in a colander set over a large bowl. Let stand overnight in the refrigerator.
4. First thing in the morning soak some apple wood chips in water for 30 minutes. Light the Broil King Keg and adjust the vents for a constant temperature of 200°F. Drain the wood chips and scatter them over the embers. Place the diffuser pan over the coals and fill with apple cider or a combination of cider and water.
5. Meanwhile, combine all of the paste ingredients in a blender and whir to combine. Pat the mixture all over the outside of the meat and set it on the prepared smoker. Inject the warmed honey inside the meat in several places. Smoke at 200°F, or until the internal temperature reaches 145-150°F, about 10-12 hours. Let stand 20 minutes before carving.