Well I am deciding to smoke my 5lb boneless lamb in the smoker today, never done lamb before so couple of questions.
I won't have time to brined it overnight however I can brined the lamb now for few hours and if so what would be a simple brined?
What have people used for the rub?
What flavor of pucks should I use and last thing what should the BS temp be set to.
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I've never smoked lamb but here's a link to some other discussions on it here on the forum. Hopefully, you can find your answers in some of them.
Smoking Lamb (https://www.google.com/search?q=site%3Ahttp%3A%2F%2Fforum.bradleysmoker.com+lamb&ie=utf-8&oe=utf-8)