Fluffy's Legs & Porky's Legs, Too!

[ceeuawlsune]

Ahhh, tonight marks the beginning of another sordid chapter in my growing book of personal smoking history.  Tomorrow, I'm borrowing a digital camera from a friend, so if I can figure out how to post pics, you'll get to meet Fluffy & Porky and accompany them on their journey from refrigerator to mouth.  For the sake of decency and your own minds, I'll end the photojournal at that point in the process.

Just got back from PriceChopper, where they over-charged me for two boneless legs of lamb and two medium-sized pork butts.  Oh well.  I'm going to rub one of Fluffy's (the lamb) legs with my standard barbecue rub, and the other with an herb-based mixture.  Porky's hocks are going to be getting the barbecue treatment only.  At least they're going down in style.

Fluffy and Porky are going to meet in my BS tomorrow afternoon.  Wow, I just realized my BS is in desperate need of a nickname, perhaps a thread on that will be featured *very* soon.  Anyway, my two friends, Chuck Cherry and Hickory Henderson, will have their centuries-old, smokey way with them for five whole hours. 

I'm going to finish Porky's meaty extremeties off to IT 195.  Now comes the tricky part (in my opinion). 

I'm still looking for any pointers on Fluffy.  Particularly regarding the ideal IT.  See my other thread about Mary's Lamb for more on my personal dilemma as to how to cook her legs.  Generally speaking, I'm not convinced which way to cook Fluffy.  She seems to want to be done two ways: slow-and-low as well as fast-and-furious. 

Slow-and-low style, I would be targeting a much higher IT, but I'm afraid the meat will be drier than a bucket of sand in the desert.  I would smoke Fluffy for five hours, then finish off at 210ish until IT of 170.  Again, my mind keeps thinking that nobody likes a bucket of sand in the desert. 

Fast-and-furious style would yield smoke-infused, moister, medium-rare legs, no?  Smoke her legs for two hours which would give Fluffy exposure to two full turns for both Chuck Cherry and Hickory Henderson, who would be working on her in a 2-to-1 cycle.  Pull legs out of BS, then sear in cast iron, and finish in hot (400) oven to IT of about 140.  My mouth waters when I think of Fluffy, moist & smokey, at 140. 

Does anybody have any experience with either of these two cooking techniques?  Any input would be much appreciated by me, Fluffy & Porky.

One last thought, TR.  Are we really the sick ones for thinking about smoking Santa's reindeer?  Who are the ones writing lullabys for *children* filled with thinly-veiled messages of BDSM and extreme farmhouse fetishes??

"Why does the lamb love Mary so?"
Love Mary so? Love Mary so?
"Why does the lamb love Mary so," the eager children cry.
"Why, Mary loves the lamb, you know."
The lamb, you know, the lamb, you know,
"Why, Mary loves the lamb, you know," the teacher did reply.

Anybody with me on that one?  I'm sick, I know.  I'm going to rub my meat now.

[Chez Bubba]

I'm sick, I know.  I'm going to rub my meat now.

OK, I'm biting my tongue, but thanks for sharing! ;D ;D

Kirk

[iceman]

I'm sick, I know.  I'm going to rub my meat now.

OK, I'm biting my tongue, but thanks for sharing! ;D ;D

Kirk

Aww shucks Chez. I was waiting for a good one from you. :D