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lamb is truely amazing.. Shot at 2010-05-08 Shot at 2010-05-08 Shot at 2010-05-08 Shot at 2010-05-08

more pics Shot at 2010-05-08 Shot at 2010-05-08 Shot at 2010-05-08 By null at 2010-05-08 By null at 2010-05-08

went to the big city today and found lamb meat at a wal-mart there, my first time finding lamb meat, now the best part, deciding on how to cook these. Any ideas? Shot at 2010-05-08

granted it looks rare but it wasn't red rare, just very pink all the way through, i could have left it in longer and it would of had a lighter pink color, say if i had pulled it at a temp of 139--140 it would have been a lighter color. thats from the low temp, it gives alot more pink in...

i had planed on smoking this for a short time and finish on the grill but that didn't happen. finished it in the smoker, hickory and around 3 hrs at a 200 temp pulled it when it got to 137 By null at 2010-04-27 By null at 2010-04-27 By null at 2010-04-27

Adding salt to "soy sauce"

KC style smokey rub A black bark is largely do to the type of rub your using, also the mustard plays a role here, every time ive used mustard it came out really black, then the rubs non sugar based & and sugar based, nonsugar rubs will turn dark to black but it helps to seals in...

the plateau shouldn't last very long, ive seen stalls on briskets,butts the larger cuts on meat, never really noticed that with a chuckie before

makes some really good baked beens with it

Now thats fine looking there

WOW zeries

im a big fan of these cuts, the first one i did for this year i messed up on the temp that i like them at. this one was pulled out when it hit 138, wasent watching the time rather then the meat temp. ate one half that night then made sammies the next nght, By null at 2010-04-15 By null at...

found out that an avg number of people in the building would be around 30.

thees no set date yet. hell have to decide on how to serve the meat 3 briskets will be $60 +, small buns would probly make the meat last longer but then theres the extra cost, buns,toppings,condaments, or have 2or3 sides and serve 2 or 3 slices of meat and they can eat it as it is.

i agree on that but im thinking that 3 briskets would feed everone.

Management is all or this idea and no problems with smoked meats and Ive got a feeling that they might buy the briskets, now I'm trying figure out how many people a large brisket would feed. i dint remember the weight of the last one i smoked, thinking about getting 3 of the largest...

i don't marinate myself, having a meat therm is the best way to go and knowing when the brisket gets up to the 200-205 range with no guess work on it. cutting the amount of smoke flavor can be done a few different ways, one way is use a smaller amount of wood and don't refill the wood box...

you didnt say if you've had beef hearts before but ive only done beef hearts a few times but smoked many Deer hearts. but hearts do have a stronger flavor and wild game has even a stronger flaver. ive never found hearts to be that tuff really, either pan fried to smoked or grilled, dont...

nice job there

if you have the room use a larger an taller chunk of wood, i cut a log around 3 inch dia and 4 inch tall chunk, use a higher heat to get the chunk of wood going really good (and you can put alittle foil around it to stop any flair ups) then back the heat down and the wood will smolder...