Basting meat when smoking

[forktender]

I have several Greek friends and oil, redwine vinegar,lemon, garlic, rosemary and oregano gets brushed over roast and whole spit roasted lamb....I love the stuff.

 

[LexB89]

Should I inject the meat with same mixture as if I were to baste it?

 

[forktender]

No, just bast it every 40 minutes to an hour.
If you're look'in you ain't cooking is a bunch of garbage, it's been proven that the short time the pit is open to bast hardly affects the cooking time at all. It might add 30 minutes to your smoke time. Last I checked we aren't racing to the finish.

 

[HalfSmoked]

Thanks for the like forktender it is appreciated.

Warren

 

[forktender]

What should I use to baste with?

I realize what you are asking and I also recommended a baste.

But I forgot to add this "What should I use to baste with?" Baste with a bunch of fresh rosemary sprigs tied with some butchers twine instead of a brush. Believe it or not the rosemary sprig brush really help get the flavor onto the meat I use them all the time. If you don't have a rosemary bush in your yard you should, they grow like a weed here in CA not sure about where you live but check it out.

 

[LexB89]

Lamb shoulder was pretty good.

I injected it with roasted garlic, orange juice, honey and thyme.

Baisted it with garlic, lemon juice, thyme and rosemary.

Worked great.

 

[forktender]

Yum, that sounds really great.
I'm going to braise some smoked Lamb shanks either this week or next week and put it over polenta with a wild mushroom demi glaze.

My wife wants me to make the pot roast that I sous vide @168* for 45 hours last week. I chilled it in the vac bag in ice water and froze it. I'll make up a gravy and add Leaks, onions, carrots, celery and baby red potatoes like a stew. Then make up some sourdough drop biscuits.
Good stuff!!!
Dan