I have been away from the forum, and also to some degree not smoking so much, busy, busy, busy (and a meat probe for my Maverick that bit the dust).
But, today I am doing a boneless leg of lamb.
I used a Greek rub I found on this site (I will post the link later), basically:
3 T Kosher Salt
3 T Ground Pepper
1 T each, Thyme, Rosemary, Oregano
12 Juniper berries coursely ground (this was maybe 1.5 tsp, will double next time)
then drizzle with the juice of a lemon, include a slice or 2 of the lemon in the cavity where the bone was, tie it up, place in a bag, and add EVOO to taste.
It has been marinating since Thursday evening (it is Saturday noon now).
Here is a pic in the bag:
(http://i1229.photobucket.com/albums/ee480/gbritten_NH/IMG00080-20110604-1104.jpg)
and take out of bag, add some more rub:
(http://i1229.photobucket.com/albums/ee480/gbritten_NH/IMG00081-20110604-1108.jpg)
More pics later, it is going in the smoker in a few minutes, Pecan wood for 4 hours to 150 IT (I prefer rarer but the wife and son are not into rare meat).
That looks like it is going to be soooo good!!