Smoked leg of lamb for Easter, 6 hours @ 200, 3 hours @ 250, internal temperature of 160 in a CS 009. Smoke level with 2 oz. of Cherry Chunks was perfect for my taste. Meat was tender and juicy.
Prepared by cutting slits in meat and adding about 20 cloves of garlic and chopped fresh rosemary. Meat seasoned with paprika and black pepper and covered with onion. Leg was open refrigerated about 36 hours, 32-35 degrees, 50-60% humidity.
When I do it again I will use a more traditional rub. Garlic was still crunchy.
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