How's it going everybody I am somewhat new to the smoker revolution. I've done barbecue catering over charcoal for about 15 years in a previous life. I now have a master built 40 inch gas smoker and a dual charcoal gas grill out on the deck. Since I moved I no longer have room for a full-size pig cooker :-(. When it comes to pork and chicken I have that mastered. but I'm stepping out into the lamb, beef brisket and Sausage making area. I've done one beef brisket so far that came out fairly nice my next challenge is bone in leg of lamb. If anybody can give me recommendations on time per pound that would be great. I've got a 9 pound leg of lamb that I'm looking to smoke next weekend.
Ps: You may notice I have bacon with a lot of my stuff and that's because I'm a firm believer that bacon can make anything taste just a little bit better. Plus have you ever tried bacon thats been a smoker after 10 hours with a little bit of brown sugar on it.......:drool it's amazing
Ps: You may notice I have bacon with a lot of my stuff and that's because I'm a firm believer that bacon can make anything taste just a little bit better. Plus have you ever tried bacon thats been a smoker after 10 hours with a little bit of brown sugar on it.......:drool it's amazing
