Leg of lamb for first smoke

Discussion in 'Lamb' started by jnk556, Dec 24, 2015.

  1. Just got a 30" master built electric digital smoker for xmas, and after I season the smoker, I think I may try my hand at a leg of lamb. I love me a good hunk of lamb!

    I'll have to see what I can find in the way of lamb at the local supermarkets, but should be able to find a small leg. Anyways, anyone have a good recommendation on rubs, seasonings ect? Should I rub and let sit in fridge overnight? Also, do I need to let it sit at room temp and put in preheated smoker, or strait out of fridge? Also what kinda wood is best?

    Also, about 225, and pull when I get to a IT of 135-140, wrap and let rest for a hour or so?

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