Odd meat challege by my neighbor - Advice?

[Wik]

Ok so here's the deal.  My neighbor challenged me to smoke an odd mix of things for us tomorrow.  Not really sure how to tackle it.  Here is the list:

(2) 3.5lb Leg of Lamb
(2) 1.25lb Lamb Ribs
(1) 3lb Pork Hocks

Thinking of running smoker at 225 and cooking Leg of Lamb until 150-160, assuming this is 2.5 - 3.5 hrs.  Not sure on how long on the rest.  Any ideas / thoughts?  What the heck is a Hock, looks like lower part of the leg to me?  Maybe cook like a butt?

Thx,
Wik

 

[Paul Case Luca]

What in the hell kind of neighborhood do you live in? I like it!!!!!!!!!!!!!!!!!


Suspect lamb ribs treat like pork ribs. 225F for 5 hours.

Treat the leg of lamb like a roast. Cook at 200 until IT of 145F & then reverse sear.

The hocks... treat like a but... that's exactly right... I have actually had this in it was best after it was cooked to nearly 200+ F.  I ate it at a southern picnic... it was sloppy but good... it was the sauce that made it good.

This I have to see.... pictures are a must now.

 

[Walt]

Down south, we typically use hocks to season greens or beans.  Slow cook with what is being cooked for an additional layer of flavor until it falls apart.  Tony, as usual, is right.  Cook to 200 deg.

 

[DivotMaker]

I have to say, Wik, it's not often that I see a post that's a "stumper," but you got me good with this one!!   I'm glad Steve chimed in, because I didn't have a clue about any of those!!  I'm glad I learned something today - Thanks!! ;D  Oh yeah, cool neighborhood!

 

[DivotMaker]

Thanks for the credit, Walt, but that's all Polish Q!

 

[DivotMaker]

Hey Wik, you're question made me realize I missed something.  We now have a "Lamb" section in the recipes!

 

[NDKoze]

I wish some of my neighbors would bring me meat to smoke.

Maybe this summer they will after they smell a few of my smokes.

I was wondering if this would prompt a new section. Way to be right on top of it Tony.

I'm looking forward to seeing some pics and hearing how this turns out.

 

[Walt]

Sorry Polish no slight intended.

 

[DivotMaker]

Thanks, Gregg.  Not sure how I missed lamb, but sure did! ???

 

[Wik]

Thanks for the advice.  Revised plan is to throw Hock and Lamb Ribs around noon at 200F then add Leg of Lamb around 1:30PM.  At 5:00 I'll take out Ribs, Leg of Lamb when 145F IT and reverse sear in oven, and I suspect the Hock might still be going strong after that, so crank up to 225-230 to finish it to 200F IT.

Should be an interesting smoke!  I'll be sure to snap some pictures to share.
Thx,
Wik

 

[Paul Case Luca]

I'm moving to your hood. 

 

[DivotMaker]

I'm moving to your hood. 

I've seen pictures of his hood... I'm staying down South! 8)

 

[Walt]

I'm with you Tony.  Still in Rochester, MN now.  Yesterday with gusts up to 45 mph wind chill was -25 F.  Day before was blizzard conditions.  Not quite SE Louisiana weather.  However, it is beautiful country & the people are very pleasant.  Am definitely missing not useing my SI#2. 

One thought on that ham hock, might want to smoke it slightly north of 140 F.  Then add to some greens (collard, mustard, turnip or combination) or white beans, then cook them down.  Would be a great side or sides for the lamb.  Ok, missing my SI#2 even more now!

 

[DivotMaker]

I bet you'll be glad to get back to LA, Walt!!  Minnesota's great (heck, I like the place so much I married a Minneapolis girl!), and it's great to visit in their "other" season.  There's only 2 seasons in Minnesota - winter and July!  lol!   Beautiful place, great people, just WAY too cold for my blood!!

 

[Paul Case Luca]

I cannot think when it Minnesota-Cold. 


Heck we were hitting -10F before windchill in PA and I lost it.

 

[NDKoze]

So, how'd that lamb turn out. I am wondering if I should head over to Moorhead to test this out JK

 

[benjammn]

Yeah how's the lamb and where are some pics? lol

 

[Wik]

Things just calmed down around here, kids finally asleep.  Here are the Pictures as promised.
Recap:
-Threw everything in at 1:30PM @ 200F (Hocks on top shelf for more heat, then ribs, then lowest was Legs)
-Pecan and Cherry ~3-4oz
-Leg of Lamb was done around 5:30 then reversed seared one of them.
-Cranked to 225F and pulled the rest out around 8:00PM

Results:
-Leg of Lamb was fine (I guess I'm not a lamb guy, maybe leftovers will be better as I tend to think all smoked leftovers seem to get flavor enhanced as it sits a bit.)
-Lamb Ribs - Awesome! (should have trimmed some of the fat from one of them)
-Pork Hock - Lot a work for little meat, but it turned out.
-All in all it was a success

Pictures:

 

[benjammn]

wow nicely done! all in all sounds like a success

 

[Paul Case Luca]

Awesome challenge!