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Smoking Piney
04-03-2018, 05:59 PM
Brethren,

I've never cooked a leg of lamb before. I searched the forum for some ideas, but I'm considering a quick sear after it rolls off the Assassin - smoke to about 110 to 120 IT and sear it on a hot BGE. My concern with the sear is that it will just char the fat and generally taste bad.

My other option is to just cook it through to medium rare in the smoke - around 250 cook temp to 135 IT.

It's a 7.5 pound semi-boneless leg. How far off base am I?

https://i.imgur.com/jhYzokvh.jpg

patrickd26
04-03-2018, 06:03 PM
I like your second option. I've never done leg, but I've done chops and a roast. I, personally, would like a 137 and a light sear hoping for 140-145.

I'm not saying that's right, but it seems to still turn out at a nice medium.

Titch
04-03-2018, 06:15 PM
I would hit it hot for the first 30 minutes then dial it down

dadsr4
04-03-2018, 06:22 PM
I would hit it hot for the first 30 minutes then dial it down
This. We don't take them past 135 deg.

Smoking Piney
04-03-2018, 06:28 PM
Thanks for the responses!

It's going on the cooker this Friday - rain, snow, or anything short of nuclear warfare.

I'm looking for a good shot of smoke taste and I plan on serving it with chimichurri.

I'm really looking forward to this cook. :-D

dadsr4
04-03-2018, 06:44 PM
Thanks for the responses!

It's going on the cooker this Friday - rain, snow, or anything short of nuclear warfare.

I plan on serving it with chimmichurri and I'm really looking forward to this cook. :-D
There are youtube videos on how to bone it out, if that is the direction you wish to go. I like the whole leg to cook, because it results in different degrees of doneness, so everyone gets what they want.
Here is Shadowdriver's recent cook.
https://www.bbq-brethren.com/forum/showthread.php?t=258715
I've done this one several times, backing off on the scotch pepper.
Simple Garlic & Rosemary Rustic Leg of Lamb.
https://www.bbq-brethren.com/forum/showthread.php?t=98634

dadsr4
04-03-2018, 06:46 PM
I forgot, I just did this one for Easter.
https://www.bbq-brethren.com/forum/showpost.php?p=3975532&postcount=3

Smoking Piney
04-03-2018, 06:53 PM
There are youtube videos on how to bone it out, if that is the direction you wish to go. I like the whole leg to cook, because it results in different degrees of doneness, so everyone gets what they want.
Here is Shadowdriver's recent cook.
https://www.bbq-brethren.com/forum/showthread.php?t=258715
I've done this one several times, backing off on the scotch pepper.
Simple Garlic & Rosemary Rustic Leg of Lamb.
https://www.bbq-brethren.com/forum/showthread.php?t=98634

Thanks, dads. I looked at Shadow's cook. I can't cook with a single molecule of heat or my wife will leave me. :-D

I want to try this bone-in this time. I can get boneless legs in the future. I'm planning on a South American style cook - a fairly aggressive marinade and smoke. My big concern is should I sear after smoke. I'm leaning towards just smoking it through and serving.

Something new to my cooking experience....I love it! :-D

Stone A
04-03-2018, 08:01 PM
I’ve done it both ways and prefer reverse sear to finish. I start by smoking at 250-275 on the WSM after an extended marinade in red wine, garlic and herbs. Carrying all the way 130 resulted in strong smoke and wine flavor, but the texture and taste was not great. I did a second leg several weeks later and followed the same procedure, but removed at 125 and seared on a rotisserie for 5-10 minutes to form the crust. The flavor was outstanding and surpassed the first leg by a wide margin. There was no charred or soot flavor from the sear, so I think you will be pleased with your results by searing at the start and/or finish on your assassin. You may consider beginning the sear on the top rack to reduce the chance of charring.
Your plan sounds exciting and I can’t wait to see how you decide to cook it!

Smoking Piney
04-05-2018, 08:05 PM
I did a second leg several weeks later and followed the same procedure, but removed at 125 and seared on a rotisserie for 5-10 minutes to form the crust. The flavor was outstanding and surpassed the first leg by a wide margin. There was no charred or soot flavor from the sear, so I think you will be pleased with your results by searing at the start and/or finish on your assassin. You may consider beginning the sear on the top rack to reduce the chance of charring.
Your plan sounds exciting and I can’t wait to see how you decide to cook it!

Thanks, Stone!

This reassures me on my original plan. I made the chimichurri tonight and I have the leg marinading in McCormicks Brazilian Steakhouse marinade. I'm figuring 250 for the cook temp until around 120 IT then onto a hot BGE for sear. The fat layer is very thin, and I lightly cross-hatched scored both sides before pouring in the marinade. I don't think it will char.

I'm pumped! :-D