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Reply to "Leg of Lamb Bone-In"

Yes, Lamb had little taste and was a bit dry

so if I were to do the same leg of lamb again you are recommending:

Set Cookshack at 225 degrees till internal temp reaches 140

Once int temp reaches 140 degrees, lower the Cookshack dial temp to 140 for an additional # of hrs (say 4 hrs)

If my plan is to put the meat out in the morning prior to going to work....say 6 am, would I want to just set the Cookshack at 140 and add wood chunks and return from work at around 4 to 6 pm and it should be good to go?
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