Sam,
I have smoked rack of lamb, leg of lamb and once a roast that was simply labelled "nearly boneless" (which is odd since it had a great big bone in it...). I have had very good success with all cuts using a dry rub that contains thyme, rosemary, pepper,cinnamon, salt and a few other spices. I have it written down somewhere if anyone is interested. I coat it with the dry rub and refridgerate over-night. Next I let it reach room temperature and wrap the meat in cheese-cloth. Just one or two layers, not more. I think I saw a post where a similar thing was done using an old t-shirt. Smoke/cook it at 220 F for 4-6 hours, depending on the size of the meat, turning the meat over half-way. I like to use pecan/hickory or pecan/oak for 3 hours with the vent half open then I close it for the rest of the cook time.
When the meat reaches the temperature you want (I cook lamb to 175-180) take it out. The cheese-cloth is usually dried to a crisp so I will add a little water or apple juice or beer to dampen the cloth and wrap it all in tin-foil without removing the cheese-cloth. FTC it for a few hours and eat it.
If you want to reheat in the oven, I would recommend taking the roast out at 165-170 F, dampening the cheese-cloth then FTCing the whole thing. When you want to re-heat it, don't remove the tin-foil or cheese-cloth, just take the roast as is and put it in the oven. at 325-350. After about 2 hours, the meat should be cooked and all the flavour that was trapped in the cheese-cloth will be infused in the meat.
I find that the cheese-clothe really helps to keep the meat from drying out and the crusty bark doesn't form on the outside. I use it for most of my roasts, but not things like chicken.
Hope this helps,
The Dude
