sup guys, 2nd time doing leg of lamb, just wanted to share some pics of my leg of lamb that was pulled at 133 IT.
went by malcom reeds lamb recipe.... took it out of the package, patted dry with paper towels.
brushed it with olive oil then seasoned with fresh garlic, rosemary, thyme, salt and pepper then tied with the twine
into the smoker the next day, used alot of cherry wood and a tiny piece of hickory (you can taste the hickory mainly still, will use oak next time as i found it is more suitable after trying hickory, but a hint of hickory was still damn good!)
lamb was 5.5 lbs, kept the WSM smoker at 275 and it took 2 hours and 50 mins to hit 133.. pulled it
let it rest for 45 mins, during the rest time i left the probe in it and it climbed to 142
here are some shots:
after resting........
plated
plated
on the cutting board
seconds, put the juices back on
after eating much of the center
went by malcom reeds lamb recipe.... took it out of the package, patted dry with paper towels.
brushed it with olive oil then seasoned with fresh garlic, rosemary, thyme, salt and pepper then tied with the twine
into the smoker the next day, used alot of cherry wood and a tiny piece of hickory (you can taste the hickory mainly still, will use oak next time as i found it is more suitable after trying hickory, but a hint of hickory was still damn good!)
lamb was 5.5 lbs, kept the WSM smoker at 275 and it took 2 hours and 50 mins to hit 133.. pulled it
let it rest for 45 mins, during the rest time i left the probe in it and it climbed to 142
here are some shots:
after resting........
plated
plated
on the cutting board
seconds, put the juices back on
after eating much of the center
