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Unread 09-04-2013, 03:00 PM   #1
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Join Date: 08-15-10
Location: Pleasanton, CA
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Default Leg of Lamb & Brisket Cook (Pron)

I stopped by Restaurant Depot to pick up a packer and noticed a sale on leg of lamb at $3.19/lb. I picked up this Aussie bred 7.2 lb leg:

Cleaned up the meat side and removed the aitch bone:

Stuck slivers of garlic & rosemary into slits in the leg:

Vacuum sealed the leg in a marinade consisting of: fresh thyme, oregano, rosemary, crushed & minced garlic, lemon zest & juice, kosher salt, and EVOO.

The next morning the leg got a light coat of Dizzy Pig Red Eye Express:

The leg joined the packer on the XL Egg running at 345 degrees:

Pulled the leg at an IT of 120 and gave it a quick sear on the Large Egg:

Aimed to pull it off in the 132-135 range:

After a 15 minute rest I made the first slice:

Then sliced it up:

Plated it for lunch with a quinoa salad & some hobo veggies (fingerling potatoes, carrots, onions, garlic, etc...):

The packer brisket was sliced for dinner:

With the exception of overeating, it was a great day!

Thanks for looking!

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

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