Monday afternoon for fun I barbecue smoked a 9.5 leg of lamb. Ready to go into the cooker 5 hours, set to rest First cut Platter Cuts around bone, mixed pieces close-up Later put the bone back in the smoker to make it extra chewy for Tyson's ornery dog :p This leg of lamb was put under a mild brine with a salt, sugar, tea blend and a few other ingredients chilled for just under 36 hours. Then pulled, rinsed and marinated cold for 12 hours using a mixture of John Henery's Greek Rub and Happy Holla seasonings blended with olive oil into a thick, runny slurry then liberally applied. I used guava wood alone for this cook. Pulled meat from the cooker at 140 deg. & foiled to rest for 25 minutes prior to slicing. The meat was very juicy, tender and mildly flavorful throughout. I ate this for dinner in the evening, saved a few slices back for the next couple of days eating and sealed the rest for later use.