After an excellent Chinese (home made) last night I turned my attention to Sunday lunch.
Oh what to do.
Lets smoke a leg of Lamb in the BCS.
Fat removed and covered in oil and rub
After its little nap it went into the smoker, PL03 and cherry smoke for 1 1/2 hours
Pulled out the smoker o finish off in the oven IT136f
Final IT was 165 f and produced a moist flavorful roast
Needless to say not a lot left.