TVWBB Gold Member
A first time purchase for me. How should I season this? How long should I smoke it, and with what wood?
Thank goodness, hope you all will be back to normal real soon.I ain't felt worth a hoot these past few weeks, so in a pinch, I went with a McCormick's Mesquite marinate with pecan for smoke wood. I cooked the leg ( 3lb, boneless) to about 145° using Royal Oak All Natural briquettes in the 14" WSM. The lamb came out pretty good with no gamey taste at all.
I'd still like to try some of the posted suggestions above after I get to feeling better. The whole family was sick with fever at Christmas. We thought it was Covid at first, but no one tested positive, so it must have been a seasonal illness going around.