Dude, youre the ****.None better.
I use the same process when I do a rack, grill or oven. Never smoked a leg or rack of lamb.
The sauce reciepe is in the does anyone cook thread.
If you can't read it I'll type it put later and repost.
I tried to attach as a PDF. It's to large.
smoke low and slow till you hit 115-125 then hit on a raging hot fire to sear and finish and bring it to desired temp. I prefer lamb medium well so I go for 125 my better looking half she likes it medium rare so 115 for hers.Wanna take it to the next level.
Rack of lamb, how do I do it?
12 hour smoke, miserable rainy night tending the grill. Prime 12 pound prior to pulling some fat. Came out well. Pulled it off at 2pm at 203 degrees, cut it up around 6:30pm.
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