I made it back from the wedding. 5 days up in the smokey mountains getting married then 5 days at the South Seas Resort in Captiva. It was a great time... but now it's time to do some BBQ!
I'd like to do a boneless leg of lamb this weekend. I noticed that a lot of recipes for smoking traditional meats pull the cut at a higher temp than normal. Normally, if I cook a a rib roast or tenderloin in the oven, I pull it at 130 and let it rest for about 15 to 20 min and the carry over cooking brings it to 140, typically perfect for medium rare.
I notice that most books and online directions pull at 140. Is that because there's less carry over cooking from the low temp? I'm assuming I'd still be smoking at 225, but I still think there would have to be an increase in temp. If I'm going for 140 (medium rare), what temp should I pull the lamb or rib roast from the pit?
I'd like to do a boneless leg of lamb this weekend. I noticed that a lot of recipes for smoking traditional meats pull the cut at a higher temp than normal. Normally, if I cook a a rib roast or tenderloin in the oven, I pull it at 130 and let it rest for about 15 to 20 min and the carry over cooking brings it to 140, typically perfect for medium rare.
I notice that most books and online directions pull at 140. Is that because there's less carry over cooking from the low temp? I'm assuming I'd still be smoking at 225, but I still think there would have to be an increase in temp. If I'm going for 140 (medium rare), what temp should I pull the lamb or rib roast from the pit?
