Chicago style leg-o-lamb prep

Clay Q

Going for Dr. BBQ's Smokin' Leg of Lamb, page 113 in his latest cookbook for a big 10 1/2 pound leg. Did a test fit and that leg just fits in my large. My butcher has the leg semi boneless and it's tied up to keep the meat tight. Some fat is left on the outside and I'm keeping it for flavor. Dr. BBQ has a lemon mop used in this recipe so I'm doing the old fashion traditional thing of slopping a baste during the cook. Man, I'm looking forward to this. [p]Going to prep with studs of garlic and a rub of salt/pepper/oregano. My setup will be indirect using applewood for smoke with a dome temp of 300. Don't know when the leg will be finished - I'll start cooking around noon and plan for a 5 hour cook, knowing that "It's done when it's done". [p]Clay [p]

gdenby

ClayQ,[p]Sounds mouth watering. The lemon mops I think is bound to be good. Last Easter I did a leg of lamb which I rubbed with lemon zest, among other things. That was my first time trying lemon, and I've used it every time since then on lamb.[p]I've yet to try a leg in my medium, I'd have to cut it down, I'm sure. But I really want to see how the smoke adds to the flavor.[p]happy cookin'
gdenby

thirdeye

ClayQ,[p]Too bad my plane is in the shop, I'd like to get in on some of that lamb.[p]~thirdeye~

AZRP

thirdeye,
You fly? What kind of plane? -RP

thirdeye

AZRP,[p]You mean like...drive the plane? Man, I don't even like to ride in them. [p]I was just makin' a joke.[p]~thirdeye~

SuperDave

thirdeye,
Man, you've gotta try a Cirrus SR 22.... very nice way to get around a little quicker. I could only dream though...!