Rubs and sauce

[mort]

Hi everyone I plan on cooking a 4.4lbs brisket and the same for a leg of lamb bone in or out dunno yet, and about 2 kgs of chicken wings, I'll be cooking the brisket for about 6-7 hours at 240F in a smoker much like the smoky mountain, as it's my first brisket do you usually put a rub on and then add sauce after it's done or is it one or the other? Also how long should I wait to put the leg of lamb on and wings? Any advice would be much appreciated thanks

 

[ghoster]

Hi Mort,

Personally I only add rub to my brisket, and let it cook.  the only time sauce hits it, is when I do burnt ends.  some of my friends like it applied when they serve it onto their plates.

Lamb leg - will vary greatly on its size, how you like it cooked, whether its bone in, if bone out, whether its rolled, stuffed, etc.

I like to do my leg bone out and butterflied. I smoke it for about 90 mins at 250, then get the charcoal hot and sear it for about 15 mins.  

chicken wings - oh  yeah.  i did some on the weekend. smoked at about 350 for 40 mins, then put them directly over the charcoal for 10 mins, flipping constantly, to crisp the skin.  at a low temp (240-250) you are likely to end up with rubbery skin on your cooked wings.

 

[mort]

Thanks ghoster much appreciated, might have to do the wings after I take the brisket out then

 

[gary s]

  Good morning and welcome to the forum from a cloudy and windy day here in East Texas, and the best site on the web. Lots of          great people with tons of information on just about everything.

        Gary

 

[mort]

Thanks gary