I smoked the Lamb I was asking about on Saturday with the WSM, rubbed with EVOO, salt, pepper, granulated garlic, rosemary and thyme. The smoke wood was guava and logan, used the 3-2-1 method and the dome temp was 250°.
They were good, but like someone else said we were picking through the fat to find the meat, I can say I tried it, but I'll stick with the leg of lamb, they're cheaper and have more meat.
Hot off the WSM.
Plated, the ABT's were excellent, I'll post them on another thread.
Thank you all for the help and for looking at my Q-view.