Smoking Mary's Little Lamb

ceeuawlsune · December 10, 2006, 06:39:43 PM

I feel like a sinister minister, for some reason.

Any pointers on a leg of lamb? I am planning on doing two boneless legs of lamb and one pork butt simultaneously on Tuesday. I think I'm going to put the two boneless legs on the bottom shelf, the pork two shelves up. I'm thinking about doing a more herb-based rub for the lamb - anybody got experience?

Also, for smoke, I'm thinking about going Apple:Hickory, 2:1, for five hours, then finishing until 195 (pork) and not-really-sure (lamb). Anybody have any experience here? I was thinking somewhere around 175?

Thanks in advance. Also, if my digital camera worked, you'd be getting more of a photo-journal with my posts. But I think we'll be okay here - my buddy, Santa, told me he'd hook me up for Christmas...what he doesn't know is that I've hatched a plan to kidnap and butcher some of his reindeer for Easter smoking! I have chest freezer space for at least Comet, Vixen & Prancer. Maybe, just maybe, Blitzen as well...

terryrichards · December 10, 2006, 07:39:42 PM

No advice, but that is just downright sick and funny as well. By the way how does smoked reindeer taste anyway??

TR

Gizmo · December 10, 2006, 10:11:26 PM

Reindeer Jerky is fantastic. Daughter and future son-in-law brought some back from Alaska. Packages actually said Reindeer. You gotta care for the boo.

terryrichards · December 11, 2006, 04:25:13 AM

QuoteI feel like a sinister minister, for some reason.

ceeuawlsune, I just wanted to clarify. After reading my post I did not want you to think I was putting you down with saying that it is just downright sick.

I was chuckling when I went to bed and my wife asked what was so funny. So I told her your post and her reply was "you guys are just sick".

I laid there half the night thinking of your quote then again of your post. The only thing that kept popping in my head was that Santa knows who has been naughty and who has been nice. I guess if Santa doesn't come to my house I will have to explain to the kids. But I am pretty sure he'll come I seen the credit card bill last night.

TR

Wildcat · December 11, 2006, 04:35:39 AM

I smoked a leg of lamb not very long ago. Mine was in a marinade when purchased from a local grocery. I do not recall the internal temp but at the time I was utilizing the probe that came with the Bradley and it has a setting for lamb. If you have one of those it will tell you the internal. If not, I may have indicated the temp in my thread. If you do not find out today, let me know and I will check for you. I am scheduled to play in a golf tournament in a few so I do not have much time right now.

ceeuawlsune · December 11, 2006, 12:21:35 PM

Thanks 'Cat...Did you go to ASU or something? Also, you didn't mention how you liked the lamb? Was it completely cooked through, pulled pork style? Or did you cook it to a medium doneness? Do you recall how long - approximately - you smoked that leg?

I have been looking into this for the past day or two, and I'm thinking that I will pull the lamb at about 140 (maybe 145, but I prefer my meat rarer than most). This lamb idea sounds more like cooking to standard "doneness" temp while imparting the smoke flavor and utilizing a lower cooking temperature.

Which has gotten me thinking...and when my brain starts, well, just ask the aforementioned reindeer.

Okay, kidding aside, if the lamb were smoked for two hours, and I'm cooking to a standard IT (140), why wouldn't I simply smoke for 2 hours, then finish in hot oven (400) for 10 minutes or less, depending on IT when removed from the smoker? That way, I'd get the smoke flavor in my lamb, proper doneness temperature and a much, much shorter raw-to-plate timeframe.

In a much clearer way, this is the process I'm debating:
1. Rub lamb & refrigerate overnight (One leg getting herbal treatment, other is getting my standard barbecue dry rub).
2. Smoke, 2 hours, 200, Cherry:Alder (2:1); Preheat standard oven to 400.
3. Heat cast iron skillet over medium-high heat on stove, sear quickly to brown, then finish in oven to IT of 140.
4. Rest, 15-20 minutes.

The point is that I'm under the impression that I'm not going for a "pulled" sandwich, or am I completely wrong? Can this be done either way? That could be very interesting...one, a "quick" cooking process, the other, a slow, long process, both with distinctly different - yet perhaps equally delicious - results. Each would be cooked to completely different IT's, of course. This could be interesting.

Anybody out there ever gone for a medium-or-under IT for lamb in the BS? Or is the only way to go to cook it right through? Now my brain hurts. Help.

Wildcat · December 11, 2006, 12:57:32 PM

Here is what I did:

My second hot smoke turned out great. Leg of lamb without the bone (2 one pound pieces). Purchased it at local grocery store pre-seasoned. Smoked it at 225 - 250 for about 3 - 4 hours with apple. No left over for a sandwich - I guess next time I will smoke more.

I smoked until internal temp was 170F which is well done. 160 is medium, and 145 is medium rare. I stliced it as you would a beef roast for serving. It was tender and not dry. I FTC'd for a short period but do not recall for how long.

I highly recommend the apple on lamb. It really imparts a wonderful flavor.

What is an ASU?

ceeuawlsune · December 11, 2006, 01:04:28 PM

Thanks for the tip about apple, but I think I'm going with cherry-hickory (because I'm doing pork at the same time). Next time, which there will definitely be, I will use the apple. I love lamb. Did you marinade or rub the meat? Thanks for sharing your experience.

ASU = Arizona State University Wildcats. You answered my question.

car54 · December 11, 2006, 03:19:53 PM

I have tried lamb with the following recipe http://forum.bradleysmoker.com/index.php?topic=2046.0. It was very good. I would recommend the Pomegranate juice. Also I would pull it at 130 to 135 degrees before FTC. Lamb should not be over cooked.

Brad

ceeuawlsune · December 11, 2006, 03:45:22 PM

Car - Thanks for pointing out that link...it answered my questions! I'm wondering about my initial planning, though. I don't intend on putting the lamb in any marinade. I am going dry rub one with barbecue and a fresh herb/garlic/oil mud on the other.

I'm wondering if anybody has ever tested and noticed any difference between a wet-marinated and a dry-rubbed boneless leg of lamb?

Car, I also agree, overcooked lamb is no good - 130 sounds right to me, too. After a brief FTC, it will probably come up to at least 137...

Another question: If smoking leg of lamb takes only 3-4 hours, are you using smoke the whole time, or for only 1/4-3/4 of the time?

Wildcat · December 11, 2006, 05:04:02 PM

I purchased my already marinaded. I also smoked mine the whole time. My wife does not like anything that is not at least medium well. You may not want to smoke the entire time since you plan to use hickory. This was the first lamb I have ever prepared myself and although it came out wonderful, I'm not much help to you regarding ingrediants. I will learn though, because I truely love lamb.