I smoked a fresh 6 lb Alberta spring lamb in my PBC and was pretty pleased with the results. Trimmed some fat off the shank-off leg, dry brined for 9 hrs, brushed off excess salt, then made Meathead's Dolly Dry Rub and applied it liberally (didn't make it into a paste). Hung the seasoned leg in my PBC with a Kingsford briquette base and some chunks of cherry wood for about 2 hrs. Used the Thermapen to check internal temperatures as the ambient air temp in the PBC didn't get over 200F. Note that external temp was about 5C (41F), wet and breezy. Rested for about 10 minutes. Excellent bark, nice smoke ring, moist and tender. Also made a board sauce with fresh mint leaves, some extra dolly rub and virgin olive oil. Rave reviews from my sweetie and our friends! Tasted great !
Look awesome!!! I had too much mint with lamb growing up to where I don’t even care for it in a mint julep anymore. Otherwise, great approach to "leg o lamb"!!!
I smoked a fresh 6 lb Alberta spring lamb in my PBC and was pretty pleased with the results. Trimmed some fat off the shank-off leg, dry brined for 9 hrs, brushed off excess salt, then made Meathead's Dolly Dry Rub and applied it liberally (didn't make it into a paste). Hung the seasoned leg in my PBC with a Kingsford briquette base and some chunks of cherry wood for about 2 hrs. Used the Thermapen to check internal temperatures as the ambient air temp in the PBC didn't get over 200F. Note that external temp was about 5C (41F), wet and breezy. Rested for about 10 minutes. Excellent bark, nice smoke ring, moist and tender. Also made a board sauce with fresh mint leaves, some extra dolly rub and virgin olive oil. Rave reviews from my sweetie and our friends! Tasted great !
Otherwise, great approach to "leg o lamb"!!!
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