Smoky Smoke
Well-known member
Hello folks, I was wondering what the internal temperature should be for a well-done rack of lamb. Some at home like their meat well-done (absolutely no pink in the middle). My plan is to smoke the chops (from Costco) @ 250 until mine hit 115-120 and sear them and pull them off at 135 IT. What about the rest? Should I cook them until 130-140 and then sear them? I don't want them to be too dry or overcooked but don't want them to have a pink center either.
Thanks for your help.
Thanks for your help.