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Old 08-31-2013, 05:06 PM   #1
Big Dan
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Default Tomorrow's feast

Bought this for tomorrow to put on the pit. It's a leg of Lamb, about 8.5 pounds with the bone removed. This will be my first Lamb smoke, so any tips or pointers you gents have will be greatly appreciated. I figure about 145-150 internal and it should be good to go.
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Old 08-31-2013, 11:58 PM   #2
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Look forward to hearing how your smoke goes!
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Old 09-01-2013, 07:58 AM   #3
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Looking forward to pictures of the cook....

Thanks for sharing.
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Old 09-01-2013, 11:10 AM   #4
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Just put it on the pit. Starting out at 325 for an hour then down to about 250. Seasoned it with salt, pepper, garlic, mustard powder, and some rosemary.
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Old 09-01-2013, 12:59 PM   #5
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2 hours in, just basted with some butter.
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Old 09-01-2013, 01:00 PM   #6
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That looks like it will be insanely good....
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Old 09-01-2013, 01:03 PM   #7
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I certainly hope so, it sure cost enough. :)
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Old 09-01-2013, 01:03 PM   #8
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<Looks and souds great I would pull it around 140
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Old 09-01-2013, 01:06 PM   #9
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Thanks George. I'm shooting for that temp, it's at 124 right now. We're going nice and slow with this baby.How long do you think it should rest, 30 minutes?
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Old 09-01-2013, 01:08 PM   #10
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The Rosemary in the rub is a great classic with the lamb! Is the lamb domestic or New Zealand?
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Old 09-01-2013, 01:11 PM   #11
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Domestic
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Old 09-01-2013, 01:36 PM   #12
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It's at 140, I'm pulling it. Rest time.
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Old 09-01-2013, 01:42 PM   #13
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In to rest for a bit:
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Old 09-01-2013, 02:51 PM   #14
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it turned out very juicy! I'l definitely be doing this again.
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Old 09-01-2013, 02:54 PM   #15
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Looks fantastic... Is 140 a good temp to pull at?
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