jaxbbq
Got Wood.
- Joined
- Oct 22, 2010
- Location
- jacksonv...
Cooked a whole lamb today. Not very happy with the results. Never have liked lamb but hoped that it would improve on the smoker.
Ready to Stuff - wild rice mix, onion, poblano peppers and black beans.
Stuffed and tied shut
Rubbed with fresh garlic, rosemary, kosher salt, black pepper. The yellow is from Penzey Bicentennial rub.
Into the cooker befor the crack of dawn.
Temp probe inserted into the center of the stuffing thinking that that would the best place to check. Two problems 1. Walleyworld probe not acurate. 2. Because the ribs are so thin stuffing hotter than the meat.
Foiled at 140 (Stuffing temp)
Pulled to rest at 183 degrees (stuffing temp)
Removed foil after 30 minute rest.
Checked temp with cooper probe - 140 degrees
For those that prefer rare to medium rare was perfect. Sectioned and rewrapped remainder and took to 190. Pulled like pork. (Still tasted like lamb however) :doh: Managed to make it go away. Don't think I will do another this way. Maybe Quarters. Could fit more in at one time.
Next time this platter gets used it will be for a whole hog. Learned a lot on this cook. :thumb:
Thanks for looking.
Ready to Stuff - wild rice mix, onion, poblano peppers and black beans.
Stuffed and tied shut
Rubbed with fresh garlic, rosemary, kosher salt, black pepper. The yellow is from Penzey Bicentennial rub.
Into the cooker befor the crack of dawn.
Temp probe inserted into the center of the stuffing thinking that that would the best place to check. Two problems 1. Walleyworld probe not acurate. 2. Because the ribs are so thin stuffing hotter than the meat.
Foiled at 140 (Stuffing temp)
Pulled to rest at 183 degrees (stuffing temp)
Removed foil after 30 minute rest.
Checked temp with cooper probe - 140 degrees
For those that prefer rare to medium rare was perfect. Sectioned and rewrapped remainder and took to 190. Pulled like pork. (Still tasted like lamb however) :doh: Managed to make it go away. Don't think I will do another this way. Maybe Quarters. Could fit more in at one time.
Next time this platter gets used it will be for a whole hog. Learned a lot on this cook. :thumb:
Thanks for looking.