Reply to "PICS: Lamb Breast"

Wow, a whole bunch of fat! A lot rendered out, but still VERY fatty. Rubbed with some Oak Ridge Competition Beef & Pork Rub, threw it in the fridge for about 4 hours then added a layer of Oak Ridge Habanero Death Dust. Into the smoker with 2.5oz of peach. 180 for about an hour then 275 for another 3 hours. Decided to do the toothpick test for doneness. The thick side was still a bit chewey with a big layer of fat running through it.

All in all, OK, but not something I'd go out of my way to make again.







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