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Big Dan 08-31-2013 06:06 PM

Tomorrow's feast
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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 09-01-2013 12:58 AM

Look forward to hearing how your smoke goes!

IamMadMan 09-01-2013 08:58 AM

Looking forward to pictures of the cook....

Thanks for sharing.

Big Dan 09-01-2013 12:10 PM

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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 09-01-2013 01:59 PM

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2 hours in, just basted with some butter.

daninnewjersey 09-01-2013 02:00 PM

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

Big Dan 09-01-2013 02:03 PM

I certainly hope so, it sure cost enough. :)

Big George's BBQ 09-01-2013 02:03 PM

<Looks and souds great I would pull it around 140

Big Dan 09-01-2013 02:06 PM

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 09-01-2013 02:08 PM

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

Big Dan 09-01-2013 02:11 PM


Big Dan 09-01-2013 02:36 PM

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

Big Dan 09-01-2013 02:42 PM

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In to rest for a bit:

Big Dan 09-01-2013 03:51 PM

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

jeffturnerjr 09-01-2013 03:54 PM

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

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