Tomorrow's feast

[Big Dan]

Bought this for tomorrow to put on the pit. It's a leg of Lamb, about 8.5 pounds with the bone removed. This will be my first Lamb smoke, so any tips or pointers you gents have will be greatly appreciated. I figure about 145-150 internal and it should be good to go.

 

[93vpmod]

Look forward to hearing how your smoke goes!

 

[IamMadMan]

Looking forward to pictures of the cook....

Thanks for sharing.

 

[Big Dan]

Just put it on the pit. Starting out at 325 for an hour then down to about 250. Seasoned it with salt, pepper, garlic, mustard powder, and some rosemary.

 

[Big Dan]

2 hours in, just basted with some butter.

 

[daninnewjersey]

That looks like it will be insanely good....

 

[Big Dan]

I certainly hope so, it sure cost enough.

 

[Big George's BBQ]

<Looks and souds great I would pull it around 140

 

[Big Dan]

Thanks George. I'm shooting for that temp, it's at 124 right now. We're going nice and slow with this baby.How long do you think it should rest, 30 minutes?

 

[winochef]

The Rosemary in the rub is a great classic with the lamb! Is the lamb domestic or New Zealand?

 

[Big Dan]

Domestic

 

[Big Dan]

It's at 140, I'm pulling it. Rest time.

 

[Big Dan]

In to rest for a bit:

 

[Big Dan]

it turned out very juicy! I'l definitely be doing this again.

 

[jeffturnerjr]

Looks fantastic... Is 140 a good temp to pull at?