Geez! I feel like a piker with a little ol' 3# breat of lamb that my bride bought for me 'because it was cvheap"! Couldn't find a recipe so I scored the fat side, rubbed it with my usual pork rib stuff, grilled it about 3 minutes a side to get the juices flowing, then put it on the 'hot' end of my Brinkman smokebox for an hour until the skin got crispy. Then I moved it to the smoke end for 2 more hours. Absolutely delishjus, and I'm not a real lamb fan! I'll do this one again. Kept it at about 250 when smoking. Anybody have any experience with these 'fatbacks'? I sure like the crispy outside layer - I'm sure it's great for my colesteral count!
Brinkman horizontal smoker - 40" smokebox. 18" firebox w/ baffle