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Let preface by saying that I'm not big on fish and when I do eat it, it's mainly because it's the healthier choice. I've been getting down on the WSM for years - all beef, pork and bird. I tried this recipe tonight for dinner with the wife (with a lovely bottle of Pinot Grigio) and all I can say...

Just stockpiled +200 lbs :wsm:

I tried J. Trigg style on 1 rack of spares 2 weekends ago. I was worried they would be overly sweet so went light on the honey and brown sugar. In fact I went light with the parkay and Tiger sauce too. Thought it turned out pretty darn good - good enough for me to to do it again with more of...

Thanks to all for your help and pointers on this. The lamb was a great success, everyone really enjoyed it (including me). I didn't want to overpower with too much smoke so only used 2 chunks of peach wood which turned out to be perfect! The Leg of Lamb-Herb Roasted recipe was tasty and...

2 shakes of a lambs tail! Ok 2 boneless lamb legs :wsm:

Done deal...I'm going with the following (and I agree about the spread of crushed garlic opoosed to inserting in slits) Leg of Lamb-Herb Roasted Ingredients: 1 (5 lb.) boneless leg of lamb 6 cloves garlic, cut in half 3 tablespoons olive oil 2 tablespoons Dijon-style mustard 1-2 teaspoons...

That's awesome! Thanks Mark, now I have some options!

Thank you Zac, appreciate the response. Yes every little bit helps at this point. I'm leaning toward going with the reccipe in the Cooking Topics section but worried about "honey" being a good mix with lamb. Was hoping someone has tried this before and could provide some feedback.

I knew lamb wasn't overly popular in the BBQ community but WOW. Nothing? :confused:

I've been asked to smoke some Lamb for Easter (I believe a leg but not sure yet). Never done Lamb before so hoping for some advice from the more experienced here. Has anyone ever used the recipe listed under the Cooking Topics? Or perhaps a recommended recipe that you've tried before? Between my...

Good point! That's exactly what I'll do should I decide to include some pork!

Wagyu brisket w/ burnt ends :wsm: Might take advantage of the long smoke and throw a pork shoulder on the bottom rack.

:) that's what I'm saying!

I hear what you guys are saying about the point but there's another school of thought that will say that burnt ends, although obviously different, are enjoyed just as much. Particularly here in Southern California where's it's rare to find burnt ends in any BBQ joint. Around these parts I'm a...

I have a 11-14 lb'r coming in from Snake River Farms on Thursday. Did this last year for the Super Bowl and it was OUSTANDING. Made some burnt ends out of the point. My biggest regret was not grabbing enough (slices and ends) for myself because man did that stuff fly off the table within...

OLD MULE! Love that stuff!

I'll go burnt ends every time. Already have some great slices from the flat and burnt ends are always a favorite amongst the crowd.

My go to place for smoke wood: http://www.fruitawoodchunks.com/

If you're willing to spend a bit more, Bristol Farms offers great quality.

I stick with the commercial rubs. So many out there that work very well and saves me the time of having to conjur up my own. For pork shoulders I can never go wrong with Bad Byrons Butt Rub, Trim Tabbs Pig Powder or Dizzy Pigs Dizzy Dust. Really no need for me to look beyond those 3, though...