Got a beautiful 8.5lb boneless leg of lamb that I want to smoke for everyone on Easter Sunday.
I have a 21.5 WSM and was planning on using apple wood.
Planning on marinating overnight in a paste made with rosemary, lemon, garlic,S&P and olive oil.
The problem is that I have no idea how long to expect this thing to cook. All the recipes I see are for like 4 pounders.
Planning on cooking to about 140 degrees and will level off the WSM at about 275 degrees.
Any directions or advice would be greatly appreciated.
I have a 21.5 WSM and was planning on using apple wood.
Planning on marinating overnight in a paste made with rosemary, lemon, garlic,S&P and olive oil.
The problem is that I have no idea how long to expect this thing to cook. All the recipes I see are for like 4 pounders.
Planning on cooking to about 140 degrees and will level off the WSM at about 275 degrees.
Any directions or advice would be greatly appreciated.