The wife got a good deal on lamb breast the other day so I decided to give it a try. I just got a new smoker, OK Joe longhorn triple burner. This was my second smoke on it so I am still learning the in-and-outs of controlling the temps. I had it consistent between 250-270' for all 4 hrs until IT hit 165. I also used pecan wood with a charcoal base. I think it turned out well but I definitely don't think lamb is for me. Here are the pics of the process, is lamb an acquired taste like I am guessing or did I do something wrong? Is most lamb breast this fatty?