This Weekend's Smoke Project


 
M

M D Baldwin

TVWBB Super Fan
Ok Kids,
After my first overnight smoke of the Brisket last weekend I am going to try my chance at a double smoke.
I got a beatiful ~5 1/2 lb bone in leg of lamb and ~5 lb Boston Butt. The wet rub is on and in the fridge.
This evening I plan to put them on ala Minion method w/ Hickory and Apple and hope to keep things about 240 for 10-12 hours. Anything I need to know about smoking this much meat? Any advice is welcome.
 
Lamb leg is leaner than shoulder. You'll just need to decide at what point to pull it out of the ccoker. Have fun with your cook.
 
Kevin,
Look at the other posts about this under "Overnight Leg of Lamb" in the BBQ forum. Very pleased w/ the results! Nice flavor, smoke ring, etc..
 
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