This Weekend's Smoke Project

[M D Baldwin]

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.

 

[K Kruger]

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.

 

[M D Baldwin]

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..