Howdy. Hope everyone had a great weekend. I had an adventure this weekend! Put on a brisket on friday nite, at about 10:00. Got a group of coals going, put on my smoking wood, and set up my indirect setup, put on a 6 pound chunk-o-chest, and confidenty went right to bed. Woke up at 5:30 to a 300 degree egg, and when I anxiously stuck in the polder probe, it slid in very easily. Internal temp was 190 after only 7 hours. Expecting the worst, I removed it, wrapped in foil and stuck it in the fridge to reheat later for dinner. Needless to say, it was by far the least moist/tender chunk-o-chest yet. Disappointing to say the least. To make up for it I cooked 2 big slabs of spare ribs for 6 hours, expecting great results...but those too were disappointing, and the meat did not pull cleanly from the bone. My family was looking forward to some killer Q, but everything was mediocre at best. Dang. Just bad ribs I suppose.[p]Anyway, my sister brought me a boneless leg-o-lamb for a bday present, and I plan on cooking it today or tomorrow. I think I will remove it from the net sack, season it, and shove it back in to cook. Any suggestions for seasonings??? How about cooking temps and internal temps?? I have never done a leg of lamb, and really don't think I can handle another failure.[p]Thanks for any ideas! Have a great day.