Frenched rack of lamb

tx_hellraiser · 07-02-2013, 03:05 PM

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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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.

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...

fantomlord · 07-03-2013, 08:17 AM

Quote:

Originally Posted by Mrdeville

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

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.

07-02-2013, 03:05 PM	#1
tx_hellraiser Full Fledged Farker Join Date: 05-06-12 Location: austin	Frenched rack of lamb How long would you say it takes to cook on a smoker at 275

07-02-2013, 03:55 PM	#2
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	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 https://www.google.com/url?q=http://...ouI1ZcDaGBVzhA https://www.google.com/url?q=http://...GJDIPyVtmw2SCw Found these links you might find of interest. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

07-02-2013, 04:11 PM	#4
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	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. __________________ Hold my dang beer...

07-02-2013, 04:48 PM	#5
Mrdeville Full Fledged Farker Join Date: 03-07-13 Location: Washington DC	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. __________________ Shirley Smoker , 22.5" Weber Kettle,Thermapen, Thermapop, Timestick

07-02-2013, 04:51 PM	#6
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Holy chit... __________________ Hold my dang beer...

07-02-2013, 04:07 PM	#3
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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. CD

07-03-2013, 09:22 AM	#8
V-wiz is One Chatty Farker Join Date: 03-20-12 Location: Los Angeles CA	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. __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

07-03-2013, 09:56 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I'm with Bucc and CD. 170F IT is way too high I think. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-03-2013, 10:20 AM	#10
angryfish01 is one Smokin' Farker Join Date: 02-20-13 Location: Apopka FL	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. __________________ Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon