JeffroTull
New member
I apologize in advance for the lack of photos. This was supposed to be an experiment, but it turned out rather well. I wanted to get this down before I totally forgot how I did it. Thanks for letting me essentially use the forum as my personal smoking journal.
Had about a 9-10 lb bone-in leg of lamb from our 4-H Fair Auction.
Thawed it and brined it for just about 48 hrs.
Brine:
-1/2 cup brown sugar, 1/2 cup kosher salt, granulated garlic, dried mint, dried rosemary, dried thyme, crushed dried bay leaf, whole peppercorns (eyeballed the spice mix)
Took out of brine, rinsed and chilled overnight.
Rub/paste made of: fresh mint (diced and crushed/muddled), minced garlic (crushed/muddled with the mint), dried rosemary, thyme, onion powder, chipotle mustard, soy sauce, maple syrup, and olive oil.
Used Sprecher Hard Ginger Beer in the water bath.
Smoked in my #2 with 2 chunks of maple at 225 until IT was 135. Took just over 3 hours. Meat was just starting to pull away from the bone. Pulled it and transferred to my gas grill that was preheated to ~500. Reverse sear ~3-4 min per side.
Wrapped in foil and rested until IT carried over to 145 (peaked at 147).
Turned out nice medium-rare; even the more done outer areas were still moist. Very nice pink closer to the bone.
Just hope I can replicate the results—if not improve—for next time. Then I will hopefully remember to get photos!
Had about a 9-10 lb bone-in leg of lamb from our 4-H Fair Auction.
Thawed it and brined it for just about 48 hrs.
Brine:
-1/2 cup brown sugar, 1/2 cup kosher salt, granulated garlic, dried mint, dried rosemary, dried thyme, crushed dried bay leaf, whole peppercorns (eyeballed the spice mix)
Took out of brine, rinsed and chilled overnight.
Rub/paste made of: fresh mint (diced and crushed/muddled), minced garlic (crushed/muddled with the mint), dried rosemary, thyme, onion powder, chipotle mustard, soy sauce, maple syrup, and olive oil.
Used Sprecher Hard Ginger Beer in the water bath.
Smoked in my #2 with 2 chunks of maple at 225 until IT was 135. Took just over 3 hours. Meat was just starting to pull away from the bone. Pulled it and transferred to my gas grill that was preheated to ~500. Reverse sear ~3-4 min per side.
Wrapped in foil and rested until IT carried over to 145 (peaked at 147).
Turned out nice medium-rare; even the more done outer areas were still moist. Very nice pink closer to the bone.
Just hope I can replicate the results—if not improve—for next time. Then I will hopefully remember to get photos!
