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.
Last edited by Hooph Hearted; 05-02-2013 at 09:45 AM..