Lamb, Butt and Rib smoke (In progress)

I heard a voice say, "Smoke some lamb this weekend".

I thumb through my library and decide to use Steve Raichlen's Mexican Pit-BBQd Lamb recipe as a start.

The adobo:



Guajillo peppers, salt, water, vinegar, allspice berries, cinnamon stick, onions, and garlic.



Rehydrated the peppers, rough chopped the onion and garlic. Spun the spices in a grinder.

Drained the peppers, tossed everything in the Magic Bullet and boom! Lamb time!



Note: That is a half lamb leg. Not sure I would buy it again. You will see why later.....



Cut slits in the beast and rubbed that paste in....By the way, this paste goes well with pita chips and tortillas.

Time to marinate overnight...but wait, there's more....

Short ribs....should I marinate them Korean style?



Nope....you farkers mentioned Huli Huli chicken in another thread, and I just happned to have some....



Into a bag they go, and into the chiller with the lamb....Goodnight meat. I'll most likely smoke you in the morning...

Up in the morning prepping the pit...Wait, what's that?



A pork butt? Seriously? Who let you in here? Ok. If you insist. Rub a dub dub...



Into the smoker with you all!



That strange looking piece of meat in the center is the bottom of my half leg of lamb. Doubt and fear are creeping in.

More on this story as it develops.

The short ribs are out!



Gotta hide these before the eating machine known as Eli awakens....Surprised he hasn't gotten up yet.

The leg is measuring 145 IT, so out it comes to rest.....



Butt...looking good so far!

cowgirl said:

Man, that looks good!! The flavor combos you are using have my mouth watering. lol Great cook John!

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Note: Jennifer reminded me today is Sunday, not Saturday. Had to foil the butt (it was at 170), and get ready for church.

Sorry for the delay. Church ran long and Jennifer wanted lunch. Foiling the butt worked. Moist. Tender.





Threw a couple of potatoes on to get them cooked.



Verdict on the lamb:



tender and moist, but the flavor didn't penetrate as much as I thought it would have. If I do this next time, I'm going to use an injector.

jeffturnerjr said:

Was your only issue with the lamb that it just didn't look appealing? Was it good though?

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The half leg looked like it had torn apart by wolves (or my son)

Norm said:

Looks like everything turned out awesome!

On leg of lamb I like to buy it de-boned or de-bone it myself. I then let it marinade in a baggie for 24 hours.

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I thought about getting a deboned one, and why I didn't is beyond me.

Especially since I...(gasp) tossed the bone, when I could have made a lamb stock from it.

But I think I will buy a deboned one, inject it and marinate it for 24 hours next time....