My little test lamb shank with Q-view

[mrvernall]

I just finished my very small test 900g lamb shank.

So I made a rub out of fresh basil, fresh mint, paprika, rock salt, and black pepper, I also rubbed on some olive oil and scored the meat fat.

I got the chimney going as always

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• mrvernall
• Oct 31, 2015

Now on with the smoking. I used cherry wood and charcoal for the first 30 minutes then just charcoal, I kept the temperature at 240F. Smoked until IT was at 165F. I pulled it out and wrapped it in tinfoil for 20 minutes then this is what I got.

It tasted so good :)

Any ideas for my next lamb shank which will be a lot bigger?

M

 

[kc5tpy]

Ideas??  YOU NAILED IT!!  Great job!  That looks fantastic.  You don't need ideas from me.  Glad it turn out so well for you.  Keep Smokin!

Danny

 

[mrvernall]

Thanks Danny :)

 

[foamheart]

When ya do it right the first time, why do we always immediately wonder what to change the next time? But we all do it!

I say for a larger shank all you'll need is more refreshments for the chef while smoking it! Maybe better security at the backyard gate..... <Chuckles>

 

[mrvernall]

Ye :), The drink of choice was Singha premium import.

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• mrvernall
• Nov 1, 2015

 

[wade]

Great looking lamb... and I am not even a lamb lover 

 

[smokin monkey]

Great looking piece of Lamb! If it's not broken, don't fix it!