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Old 03-31-2013, 09:13 PM   #1
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
Default Easter Lamb and Ham (pr0n)

First off, thanks for all the help I got yesterday trying to nail down a cook time for my leg of lamb. now, on to the cook...

Cured a ~9lb shoulder 3/4 cup TQ, 4 cups water, 1/4 cup maple syrup, fistful of peppercorns, and a fistful of whole cloves. Brined for ~18 hours, followed by a overnight soak out, with around 3 water changes. Smoked it yesterday over RO lump, and some hickory to IT of ~155

Glazed it today with a mixture of maple syrup, brown sugar, a splash of Dr. Pepper, some ground cloves, ginger, ground mustard seeds, all cooked on low until it was thickened up a bit. Heated for ~1 hour at 225 - 250. (no finished pics on that...guests were getting impatient for the food, even though I served right when I told them we'd be eating )

Then, my favorite part of the meal...a 11.5 lb bone-in leg of lamb...
made a paste with the olive oil, lemon zest, lots of garlic and rosemary, and salt and pepper. rubbed it down, and let it get happy overnight.

Buried some garlic cloves and rosemary sprigs in a bunch of slits, and on to the WSM

let it ride at ~300 for ~2 hours or so until it hit IT of ~130

rested in a cooler for an hour or so, then seared it. no finished pr0n...see my earlier comment on impatient family
turned out great!
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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