TexasBorn
06-12-2005, 06:56 AM
I smoked a leg of lamb yesterday and placed it over a brisket that was smoking fat-cap down. Both were delicious.
I've noticed the price of Australian lamb has been reasonable lately, so I thought I'd try a leg. I've smoked smaller cuts before. This thing was delicious. Whoster and Bill's rub was the total prep. Cooked to 150. I'll do that again.
The brisket was the best I've ever smoked. I didn't do anything different really except wrap in foil for a shorter period than usual (wrapped at 165 or 170 vs 160 as usual).
TB
I've noticed the price of Australian lamb has been reasonable lately, so I thought I'd try a leg. I've smoked smaller cuts before. This thing was delicious. Whoster and Bill's rub was the total prep. Cooked to 150. I'll do that again.
The brisket was the best I've ever smoked. I didn't do anything different really except wrap in foil for a shorter period than usual (wrapped at 165 or 170 vs 160 as usual).
TB