Would like to say that my smoked leg of lamb was quite the success. As stated earlier used a wet rub the night before (cracked yellow mustard and black pepper,little sea salt, a little brown sugar, a little corrieander, minced garlic, and rosemary...not too much,and two table spoons of WO sauce and olive oil to form the wet rub, and rubbed with garlic olive oil prior to putting in the smoker.
Smoked for about 3 hours at 210F using a combination of apple and maple. Wrapped in saran, foil, and towel, for almost 3 hours..took off the smoker at an internal temperature of 149F... and then preheated at 200F in the oven later in the evening prior to serving it. Lamb was medium. Very tender, moist,very rich but the smokey flavour did not overide the wonderful taste of lamb...really enhanced it. Guests raved about it. Obviously, the leg of lamb had enough fat to self baste. In addition, I did spray 3 or 4 times with apple cider. Don't think it could of been done much better.
No way that pork or beef could of competed on this day
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Regards,
Sam
