I'm smoking a 5.5 lb Leg of Lamb Bone-In. After dry rubbing for 2 days in the fridge I placed the Leg in the Smokette Original @ 225 degrees with wireless thermometer. After just 3 hrs it has reached 145 degrees. Is 145 degrees what many consider the temp you want Leg of Lamb to hit?
The Cookshack Cookbook (page 36) calls for the Leg of Lamb to cook for 6hrs at 225 degrees. I would think at that temp for 6 hrs, the Leg's internal temp would probably reach close to 225 degrees.