Pictures : Leg of Lamb & Brisket on WSM

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Smoked one 5.50 lb semi-boneless "free-range" leg of lamb and one 8.70 lb "choice" grade brisket.

The lamb was coated with olive oil and a modified dry rub to which I added ground rosemary and thyme. Turned out excellent.
Smoked for 8 hours at 225, internal temp of 170. very moist and tender.

The brisket took 11 hours to get to an internal temp of 185, where it was fork-tender. Used a great cumin-based dry rub for it. Fantastic.

Here is the link to the pictures:
http://communities.msn.com/KloseBBQPitOwnersCommunity/rockysnewwsmpictures.msnw


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That's what the label said Jim, I wasn't trying to be funny. It says "free-range" all natural lamb. Guess I shouldn't have bothered posting about it.
 
Rocky
I'm not dogging you, I can't believe there is a company out there telling us the lamb is fed on the open range. Kinda been the way it's been done since people been raisin sheep.
 
Jim,
The other kind is raised in the city. You know, leading the lambs to slaughter--like the politicians do here in Illinois. (Not really that bad, but you always have the feeling someone's hand is in your pocket grabbing money)

Dale
 
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