Hi everyone,
First, thank you to all who helped with advice and suggestions. This forum is a great place, as always, to learn something new and get plenty of friendly advice.
My wife and I enjoy lamb, and it is something I have been wanting to smoke for some time. So, I figured Easter would be a great time to have a go at smoking lamb.
I picked up a half of leg, which had part of the leg bone in it. It was about 3 lbs., a great size for three people. The morning of the smoke I took the leg out of the butcher twine and rubbed it down with some EVOO (enough to cover each side), then rubbed it down with some rosemary (2 tsp) thyme (1.5 tsp), garlic (1 clove), salt (2 tsp), and pepper (1.5 tsp) (all measurements are per side and are approximate). I then wrapped the leg and let it rest on the counter for about 5 hours. I got the smoker up to temp (stayed dialed in around 240*, so I figured I would let it do it's thing), and used two small chunks of hickory and a few handfuls of cherry chips. (General smoking tip I learned, keep the wood away from the hot coals using minion method and let the smoker settle in before trying to cook - patience is required, but worth it since I handled temps pretty easily and had a nice clean burn during the smoke... this was a very successful smoke (I am not a pro, but this wasn't my first smoke by any means).)
After about two hours, the lamb was at an IT of roughly 140 - 145*. After I pulled the lamb, I wrapped it in some foil, a couple of towels, and then put it in a cooler to hold until dinner. When I cut the lamb, I thought it had good color, was just done enough for my wife and I, was juicy, and was plenty flavorful. I will definitely be doing some lamb in the future.
Since I have never really used any thyme, rosemary, or garlic (other than powder) on any meats, I really enjoyed the way these smelled. It was a lot of fun working with new ingredients and a new piece of meat.
This was a pretty simple smoke, and a lot of fun. If there are any questions, I would be more than happy to help in any way I can.
Thanks for looking. Happy Easter!
Just unwrapped
Rubbed down
Waiting to get wrapped
Sitting in EVOO, waiting to get rubbed
Rub (described above)
From the store
Sliced
First cut
Resting, soon to get wrapped and put in the cooler
On the UDS
Tried to show some clean, good looking smoke, but couldn't capture it
First, thank you to all who helped with advice and suggestions. This forum is a great place, as always, to learn something new and get plenty of friendly advice.
My wife and I enjoy lamb, and it is something I have been wanting to smoke for some time. So, I figured Easter would be a great time to have a go at smoking lamb.
I picked up a half of leg, which had part of the leg bone in it. It was about 3 lbs., a great size for three people. The morning of the smoke I took the leg out of the butcher twine and rubbed it down with some EVOO (enough to cover each side), then rubbed it down with some rosemary (2 tsp) thyme (1.5 tsp), garlic (1 clove), salt (2 tsp), and pepper (1.5 tsp) (all measurements are per side and are approximate). I then wrapped the leg and let it rest on the counter for about 5 hours. I got the smoker up to temp (stayed dialed in around 240*, so I figured I would let it do it's thing), and used two small chunks of hickory and a few handfuls of cherry chips. (General smoking tip I learned, keep the wood away from the hot coals using minion method and let the smoker settle in before trying to cook - patience is required, but worth it since I handled temps pretty easily and had a nice clean burn during the smoke... this was a very successful smoke (I am not a pro, but this wasn't my first smoke by any means).)
After about two hours, the lamb was at an IT of roughly 140 - 145*. After I pulled the lamb, I wrapped it in some foil, a couple of towels, and then put it in a cooler to hold until dinner. When I cut the lamb, I thought it had good color, was just done enough for my wife and I, was juicy, and was plenty flavorful. I will definitely be doing some lamb in the future.
Since I have never really used any thyme, rosemary, or garlic (other than powder) on any meats, I really enjoyed the way these smelled. It was a lot of fun working with new ingredients and a new piece of meat.
This was a pretty simple smoke, and a lot of fun. If there are any questions, I would be more than happy to help in any way I can.
Thanks for looking. Happy Easter!
