Did a boneless leg couple of days ago. Nothing special just a paste of fresh thyme, garlic in oil slathered on the inside along with salt & CBP. Smoked at 275º for 2.5 hrs using a mixture of cherry & apple pellets. Pulled & rested for 10 min, then under the broiler for 5 min followed by another 15 min rest. Doneness was a perfect med-rare. Flavor was very good but as I continue to think about it, the smoke level was still a bit overpowering. ie didn't let the full flavor of the lamb shine.
So the question is: would using oak lower the smoke intensity?
If that doesn't work then maybe bumping up the temp to 325º so it gets done quicker, thus less time in the smoke might solve it?
So the question is: would using oak lower the smoke intensity?
If that doesn't work then maybe bumping up the temp to 325º so it gets done quicker, thus less time in the smoke might solve it?
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