Well, it went pretty well yesterday. I made a homemade rub with the following ingredients,
Rosemary, thyme, basil, fresh garlic, sea salt, peppercorns, and crushed red pepper. I just eyed everything up when mixing it. The flavor profile was pretty good. I then coated the leg of lamb with olive oil, put the rub on it, and let it sit for an hour.
I then set up the cooler with some blocks of cherry wood and charcoal. I cooked the lamb by hanging it on the hooks of the PBC. I brought it to an order all temp of 130. I then took it out of the PBC, sprinkled lemon juice over the lamb, covered it with foil for about thirty minutes. I then sliced the lamb up. It was cooked pretty well, I would say it was more medium to medium rare, but the meat was moist with great flavor. It took about 2.5 hours in the PBC. Served it with Greek potatoes and Tzakiti sauce. Pretty happy with the cook. Got great reviews from the family about it. My dad said it was the best meat he has ever had. I'm sure that is an overstated. I attached images from the start to the finish
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