Leg of Lamb Bone-In

I know this is too late but I pull my leg of lamb at 145* or less. They turn out great. My last one only took just over 2 hrs to get to 145*, but it was only 4 lbs.

The 3 hrs smoked w/ pecan chunks at 225 deg w/ int temp reaching 165 left the leg of lamb below avg in my opinion. I don't care for it.

Today I just smoked some lamb chops @ 150 for 9.5 hrs w/ pecan and it turned out really really tasty. Lesson....longer length of time with shorter temp


I am going to recook the leg of lamb at 130 for another 4 - 5 hrs to see how it turns out.

Any opinions on recooking in the Cookshack 2 days after initial? Not a big fan of the result of 225temp setting for 3 hrs.

Did the lamb have little taste or too dry?

I think the 165* was a bit too overdone. Try removing at no more than 140*. The cook temp just determines how long it takes to get to where you want to be. Low and slow is virtually the same whether it's 225* or 275* or 180*. Now if you're cooking at 375* or 425*, that's another story. I wouldn't cook anything as low as 130*, texture wise and safety wise, but that's me.

Don't cook at a set temp for a fixed time. Cook till the meat reaches the temp you want and often check for tenderness with a temp probe or toothpick.

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?

I just wouldn't cook anything at 140*. Once it's cooked, holding it at 140* is fine.

I'd come home at 4:00, take it out of the fridge after resting in its rub/marinade and smoke it at 250*. A 4 lb leg of lamb should take roughly 2 hrs. What with smoker preheat, and meat resting, you should be eating at 7:00 pm.

You're going to love that leg of lamb.

thanks.

what I wanted to do is let it cook in the smoker while I was at work. Put it in the smoker at 6am with the temp at 140-150 and leave it in till 4pm to 6pm and check the int temp thermometer. If the thermometer reads 145, then would that work?