Pork shoulder and leg, also called 'butt', is what is usually used for creating ham. The process of brining and then further smoking the meat is popular throughout North America. However, without the brining process, smoking a pork leg is perfect for feeding a large group of people without having to do weeks of work to prepare the meat. The meat can be smoked so it is sliced, or cooked even longer to create shredded pork.
Rinse the pork leg under running water. Dry it thoroughly with paper towels.
Cover the leg with the marinade, ensuring it is in every crevice. Place it in the large bowl and cover it with the plastic wrap. Insert it in to the refrigerator and marinade for 24 hours.
Remove the meat from the fridge and allow it to come to room temperature, about an hour to two, before cooking.
Place the woodchips in the large bowl and cover them with water. Let them soak for 30 minutes to one hour.
Insert the woodchips in to their designated place in the smoker, according to the manufacturer's directions.
Turn the smoker to 225 degrees Fahrenheit, and close the lid for 10 minutes to allow it to fill with smoke.
Replace the woodchips with more soaked wood every hour in the smoker. Continuously baste the leg as well with excess marinade.
Place the pork on the grill and smoke it for 10 to 12 hours, or until a meat thermometer inserted in to the thickest part of the leg reads 160 degrees Fahrenheit.
Remove the leg and tent it with tinfoil. Let it rest for one hour before serving.