- Jan 26, 2011
- 11
- 10
I tried another leg of lamb this weekend and can't seem to get it to a good consistency like pulled pork.
I smoked the 5 pounds for about 9 hours at 250, spritzing it every hour after 5. Got the temperature up to 195-ish. Wrapped it up and set it aside for 45 minutes.
It was still pretty firm, almost like cooked chicken breasts. Instead of pulling (like a pork butt), I chopped it gently with a cleaver and added a little more black sauce (western Kentucky style). It tasted good but not great. I also kept it in a steamer tray and it still dried out after about an hour - maybe it was chopped too fine.
Is this meat too lean to pull like pork? I've never been to western Kentucky and seen the resulting product.
Is it better just to slice it with the sauce?
Anybody from western Kentucky want to weigh in on the correct cut of meat (instead of leg) or secrets that I'm missing?
Thanks.
I smoked the 5 pounds for about 9 hours at 250, spritzing it every hour after 5. Got the temperature up to 195-ish. Wrapped it up and set it aside for 45 minutes.
It was still pretty firm, almost like cooked chicken breasts. Instead of pulling (like a pork butt), I chopped it gently with a cleaver and added a little more black sauce (western Kentucky style). It tasted good but not great. I also kept it in a steamer tray and it still dried out after about an hour - maybe it was chopped too fine.
Is this meat too lean to pull like pork? I've never been to western Kentucky and seen the resulting product.
Is it better just to slice it with the sauce?
Anybody from western Kentucky want to weigh in on the correct cut of meat (instead of leg) or secrets that I'm missing?
Thanks.
