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Frenched lamb rack help.

I have this wonderful little lamb rack that I have merinanded over night in evoo and some other spices. I plan on smoking for about 45 minutes at 225 or so then pull of to rest as I ramp the heat up to 550 for a 1 or 2 minute sear on each side.

To the experts, that's all of you! Will this work? Or is there a better way?

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