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?
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?