Found a hunk of lamb about 4" thick cut from the thigh portion of the leg at my local supermarket. I rubbed it down with Meathead's Dolly Rub, let it sit for an hour on the counter, then smoked it on my Camp Chef DXL for 3 hours at 225 (high smoke). Pulled it from the smoker, sealed under vacuum in a plastic bag, and dropped in the sous vide at 138 for about 20 hours. All the deliciousness of the rub and smoke with the melting tenderness of sous vide cooking. It was an experiment that worked well!
John "JR"
Minnesota/ United States of America
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