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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-02-2013, 03:05 PM   #1
tx_hellraiser
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Default Frenched rack of lamb

How long would you say it takes to cook on a smoker at 275
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Unread 07-02-2013, 03:55 PM   #2
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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.

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Unread 07-02-2013, 04:07 PM   #3
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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.



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Unread 07-02-2013, 04:11 PM   #4
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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.
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Unread 07-02-2013, 04:48 PM   #5
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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.
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Unread 07-02-2013, 04:51 PM   #6
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Holy chit...
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Unread 07-03-2013, 08:17 AM   #7
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Quote:
Originally Posted by Mrdeville View Post
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.
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Unread 07-03-2013, 09:22 AM   #8
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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.
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Unread 07-03-2013, 09:56 AM   #9
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I'm with Bucc and CD.
170F IT is way too high I think.
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Unread 07-03-2013, 10:20 AM   #10
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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.
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