So I made a rub out of fresh basil, fresh mint, paprika, rock salt, and black pepper, I also rubbed on some olive oil and scored the meat fat.
I got the chimney going as always
Now on with the smoking. I used cherry wood and charcoal for the first 30 minutes then just charcoal, I kept the temperature at 240F. Smoked until IT was at 165F. I pulled it out and wrapped it in tinfoil for 20 minutes then this is what I got.
It tasted so good :)
Any ideas for my next lamb shank which will be a lot bigger?