My Easter Leg o Lamb and Pork Tenderloin Smoke


 
N

Nick Cosby

TVWBB Fan
Well I decided to cook a Leg of Lamb this year for my grandmother since its been a while since she's had any, so, I thought I'd give lamb a shot on the WSM, why not, well it was a little over smoked in my opinion, and done instead of medium rare as I've normally eaten it, I used Live oak on it I think my chunks were a little on the to dam big size, plus we had crazy winds and my temps kept jumping even though my vents were close to fingernail sized opening. Plus I put the lamb on when it got into smoke range instead of as soon as I added water and ashed coals. it basically was ready at the 90-min mark had some spots though reading 120ish and others at the 137 but I didnt' want to get anyone sick so left it on for a little while longer. oops. Damn instincts. I did use this sites recipe of Honey and Mustard marinade.
the 5.15 lber with the penis shaped Pork Tenderloin a 1lb
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Marinade
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marinated overnight
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prepped for grill with kosher salt didn't have any lemon pepper per recipe
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All lit up and watered down
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right at smoke mark
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90-mins in where I took temps mentioned (oh the pork was basically dead it got way to hot fast which didn't happen the last time i cooked one.)
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Slice and enjoyed by everyone but me really.
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Please give tips, I need them I will succeed at this meat.
 
I would invest in a Maverick temp. probe. That way you can closely monitor the meats internal temp. without opening and closing the lid a thousand times. Also oak/live oak has a pretty strong flavor. Also what where the temps. in the smoker? At the dome.
 
put meat on right at 200 and it slowly went up to 225 then once it hit that the wind was kicking it *** and drove it to 250 so I almost shut all bottoms and it slowed down and so I kept it like that and did same with top vents just not as shut.I really can't afford a probe. but may l get one at next set of overtime check.
 
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