Boy, sounds like Home! I posted a quiry on the 'lamb' section cuz I just got re-hooked on smokin' again - wife bought me a 3# lamb breast and I couldn't find a recipe - so I rubbed it down with my usual rib stuff & grilled it over an open grill for abot 3 minutes a side just to get the juices flowin', then put it the 'hot' end of my Brinkman for an hour - then moved it to the other 'smokey' end to finish it. It was delishus! I had scored the fatback side, which came out real crispy - and the ribs were juicy. I'll do that one again! Anybody else have experience with lamb chests? kept the temp at abot 250' and it seemed to work. Not much leftovers either! So what can I convince my spouse to buy for me next? I'm willing to try almost anything!
I'm using a brinkman horizontal w/ 40" smoke box and 18" fire box - ,and I lucked out w/ a great supply of Mexican lump charcoal.
Mikey in Sacramento (100' today! easy grillin'!)