Marinade or Rub when smoking?
I am smoking a lamb for the first time to be used for gyros. It will cook at around 230°. Everything I have gathered from this site says to run it for 1-1/2 to 2 hours for a med rare. Since I am smoking slowly with soaked wood chips (apple/pecan mix - no charcoal), would a marinade possibly "over soak" the meat for smoking and I should just use a rub? Or can I do both if I leave the meat out for an hour or so to get to room temp? Or should I just go rub heavy?
Any other suggestions would be great.
With lamb, less is more. A simple rub with celery salt and course black pepper is sometimes all you need. Of course, we have marinated overnight too (Most recently a Tandoori marinade) and gone the olive oil/rosemary/garlic/S&P route too. I'd go by internal temp and not time, not letting it go over 140 IT at the absolute top temp.
|All times are GMT -5. The time now is 09:16 PM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.