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Smoked Leg of Lamb


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I haven't had time to do much cooking, but today I was able to make a 3 lb boneless leg of lamb I picked up the other day.  Rubbed it down with a Kansas city barbecue rub, then smoked it at 250° until it hit an IT of 150° (it took almost exactly 3 hours).  Turned out amazing, juicy and tender with a great barbecue flavor.

 

 

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  • 3 weeks later...

I would normally do that direct till medium rare. Get the outside nice and crusty!! Goes great with a quinoa salad with grilled veg (peppers, courgette, onion, eggplant etc) and a lemon yoghurt sauce.

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23 minutes ago, lnarngr said:

What thermometer and app are you using? 

And, Yes, that looks fantastic! 

That's a screenshot of the app for my Smobot temp controller.  It works great, keeps everything exactly dialed in and monitored from anywhere.  There's a web interface that has more detailed data, too, but it isn't as easy to share.

 

Not the most necessary tool for a three hour cook, but it's fun to use and let's me feel free to leave home if I need something with no worries.

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