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-   -   Frenched rack of lamb (http://www.bbq-brethren.com/forum/showthread.php?t=164842)

tx_hellraiser 07-02-2013 03:05 PM

Frenched rack of lamb
 
How long would you say it takes to cook on a smoker at 275

code3rrt 07-02-2013 03:55 PM

A total guess here......I'm thinking 1-1.5 hours, but I would just put a thermometer in there and go for an IT of around 140.

KC

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Found these links you might find of interest.

KC

caseydog 07-02-2013 04:07 PM

How do you like it done? I cook hot and fast to a medium rare, and it doesn't take long. I would put a probe thermometer in from one end to the center of the rack, and cook to your desired doneness temperature. For me, that would be 125-135 degrees IT.

BTW, wrap the exposed bones with foil so they don't burn.

http://www.bbq-brethren.com/forum/pi...pictureid=7460

CD

buccaneer 07-02-2013 04:11 PM

I've never even considered cooking a lamb rack at those low temps, but if I had to, I'd cook it to 125f IT then sear it in a really hot CI skillet.
450f here.

Mrdeville 07-02-2013 04:48 PM

I have done these before, my favorite actually. I usually probe mine to like 170 ,then I cut individually and sear both sides. I would say about 2 hrs cook time. I also spritz with apple occasionally.

buccaneer 07-02-2013 04:51 PM

Holy chit...:hand:

fantomlord 07-03-2013 08:17 AM

Quote:

Originally Posted by Mrdeville (Post 2536844)
I have done these before, my favorite actually. I usually probe mine to like 170 ,then I cut individually and sear both sides. I would say about 2 hrs cook time. I also spritz with apple occasionally.

holy overcooked lamb, batman :doh:

CD and buccaneer are right on the money...cook nice and hot, don't go past ~130 or so.

V-wiz 07-03-2013 09:22 AM

Lol ya thats overdone. On my lamb chops i actually like more bark. So the next time i do these i will cut them then cook/sear.

Phubar 07-03-2013 09:56 AM

I'm with Bucc and CD.
170F IT is way too high I think.

angryfish01 07-03-2013 10:20 AM

What I do is start @ 425 for 10 min. This will put a nice color on the exposed bone.
Pull the meat and lower the heat to 350 while covering the bones with foil.
Use a temp probe and its done at 130 IT. It won't take long.
Works for me.


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