Mustard crusted leg of lamb, smoked?

[Nefarious]

I am trying to get my mind wrapped.around new years. We typically will have a roasted mustard crusted bone in leg of lamb. Except this year, I have a smoker. Not much experience, but that is coming.

The question is, can I just take the oven recipe, marinade and all, and just smoke it instead, since I use temperature to decide when it's done?

The recipe calls for the leg to be basted every hour,, can I skip that step and use a slightly thicker marinade in the start?

Will too thick of a mustard marinade inhibit the smoke penetration?

 

[sandyut]

Will too thick of a mustard marinade inhibit the smoke penetration?

I think it might... Can you change the marinade to an oil base with garlic, rosemary and salt and such? I could see the mustard crust getting a funky look going on and inhibit smoke penetration... Hopefully others with chime in. All the lamb I have done is like I described above. Done it smoked and grilled. Kinda like this idea.

 

[thirdeye]

It should work just fine in the smoker unless the marinade or basting liquid has a high sugar content. People use a mustard slather on brisket and butts, and that does not seem to interfere with smoke flavor. I barbecue injected lamb legs and spray them with a beer, apple cider, apple juice mixture and they come out fine.

 

[Nefarious]

I did a search and found this Recipe he uses beer in his. So, I guess I will do something like it.

 

[Nefarious]

It should work just fine in the smoker unless the marinade or basting liquid has a high sugar content. People use a mustard slather on brisket and butts, and that does not seem to interfere with smoke flavor. I barbecue injected lamb legs and spray them with a beer, apple cider, apple juice mixture and they come out fine.
View attachment 519545

I just looked at your recipes page and saw the Lamb shoulder so I will do something on that order. Thanks for your guide.

 

[thirdeye]

I just looked at your recipes page and saw the Lamb shoulder so I will do something on that order. Thanks for your guide.

Woah, I forgot all about that RECIPE, I posted that one 15 years ago and it's a solid recipe and technique. This method was very popular on two of the ceramic grill forums back in the day. The anchovies add umami, kind of a background savory flavor. Anchovies are in Worcestershire sauce for that same savoriness.

 

[jcam222]

Woah, I forgot all about that RECIPE, I posted that one 15 years ago and it's a solid recipe and technique. This method was very popular on two of the ceramic grill forums back in the day. The anchovies add umami, kind of a background savory flavor. Anchovies are in Worcestershire sauce for that same savoriness.

Anchovy is a darn good secret in many things! Add in some capers snd I’m all in! Nice recipe, I’ll have to give it a go.