OK... anova clamp broke and I had to wait for a new one. Cheek was finished at 24 hours and then, because of life, I decided to freeze it and smoke it later. Lamb shoulder is in the bucket now and coming up on 24 hours @ 137F. Going to let it go about 30 hours and pull it at dinner time, shock, refrigerate and then smoke it along with the cheek tomorrow. Pics after that with some tasting notes.
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And behold, on the 12th day... there was lamb. And it was good.
So I smoked the lamb to about 140 awhile ago using hickory chunks. I was going to them SV it then smoke it again but the Anova clamp decided to shatter into 3 pieces and so I froze the lamb in its Foodsaver bag and waited on a new clamp. That came last week and I popped it into the SV at 137 for 30 hours Sunday noon. Pulled it, shocked and refrigerated. Today I fired up the little weber, lit off some goals and smoked it at about 300 using pecan for an hour until it hit 130.
Here it is out of the fridge.
And at this point it's 130F and about to become dinner.... mmmm....
Sliced into it and this is what I saw...
Was it worth it? Yes. Despite being 'medium well' it was tender and smoky but not overpoweringly so. I made a quick sauce out of the purge and some Blues Hog since the purge itself was just basically lamb and smoke.
Next I try just smoking the lamb shoulder to see how that compares.Comment
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