Mornin all
Its been a weekend spent out back, those are always the best ones!
Cruised on down to the butcher and picked up a lamb forequarter for $4.80/lb and trimmed it up just to get rid of the hard fat, rubbed with EVOO salt n pepper, rosemary and thyme then into the fridge overnight wrapped up. Mainly i rub the night before for convenience, id rather not have to do it at 4 or 5 am but ive also noticed the flavor infuses alot more, thanks osmosis!
Smoking at 250 - 270 over hickory and briqs, will be done somewhere around 205
Its been a weekend spent out back, those are always the best ones!
Cruised on down to the butcher and picked up a lamb forequarter for $4.80/lb and trimmed it up just to get rid of the hard fat, rubbed with EVOO salt n pepper, rosemary and thyme then into the fridge overnight wrapped up. Mainly i rub the night before for convenience, id rather not have to do it at 4 or 5 am but ive also noticed the flavor infuses alot more, thanks osmosis!
Smoking at 250 - 270 over hickory and briqs, will be done somewhere around 205