Leg of Lamb & Brisket cook (lot of pics)

R2Egg2Q

I stopped by Restaurant Depot to pick up a packer and noticed a sale on leg of lamb at $3.19/lb. I picked up this Aussie bred 7.2 lb leg:
Cleaned up the meat side and removed the aitch bone:
Stuck slivers of garlic & rosemary into slits in the leg:
Vacuum sealed the leg in a marinade consisting of: fresh thyme, oregano, rosemary, crushed & minced garlic, lemon zest & juice, kosher salt, and EVOO.
The next morning the leg got a light coat of Dizzy Pig Red Eye Express:
The leg joined the packer on the XL Egg running at 345 degrees:
Pulled the leg at an IT of 120 and gave it a quick sear on the Large Egg:
Aimed to pull it off in the 132-135 range:
After a 15 minute rest I made the first slice:
Then sliced it up:
Plated it for lunch with a quinoa salad & some hobo veggies (fingerling potatoes, carrots, onions, garlic, etc...):
The packer brisket was sliced for dinner:
With the exception of overeating, it was a great day!
Thanks for looking!

hapster

That lamb looks amazing! I cannot wait to do that cook... The brisket looks pretty good too!

Wow! 5 Stars! Thanks for sharing!

gerhardk

I have always wanted to make a leg of lamb but I would be the only one eating nobody else seems to care for it.  That is the best looking smoke ring I have seen from the egg, you didn't cheat by using curing salt did you?  Mine usually has the start of a smoke ring but not well defined like yours.

Gerhard

SmokeyPitt

^:)^

R2Egg2Q

No curing salt was applied to the brisket. It spent the first two hours smoking with oak & cherry wood at about 190. It went on cold from the fridge and I spritzed it with water a couple of times early in the cook.

SmokeyPitt

Wow- I agree that is one of the best smoke rings I have seen.  

The lamb looks out of this world! 

Acn

Looks fantastic!

yzzi

Did you foil the brisket since you were cooking it at 350ish?

billyray

Looks great John. You Da Man!!!

caliking

Very nice! I've wanted to do a whole leg of lamb for a long time.

I too was wondering whether you foil the brisket?

Cookbook_Chip

You are my dual meat hero! Lamb and beef look incredible!

mgoblue0484

Been wanting to do a leg o lamb, would you suggest that temp for a single leg? Maybe lower?

Tackman

Wow!! That looks fantastic. Good job.

R2Egg2Q

yzzi said:

Did you foil the brisket since you were cooking it at 350ish?

caliking said:

Very nice! I've wanted to do a whole leg of lamb for a long time. I too was wondering whether you foil the brisket?

I did foil this brisket after it reached an internal temp of about 175. Not so much because of the high temp but because I've had more consistently good results foiling.

R2Egg2Q

mgoblue0484 said:

Been wanting to do a leg o lamb, would you suggest that temp for a single leg? Maybe lower?

I would have cooked at about the same temp if I only had a leg of lamb. I looked at a number of recipes and most of the ones I read called for temps from 325-425. That said, I'm tempted to go lower on the roast portion and a sear finish just to see how it comes out. I enjoy doing a reverse sear on smaller cuts of lamb like loin chops and rack of lamb.

Trini_in_Ottawa

Most delightful looking cook!
Thanks for sharing.

Aquacop

Champion Cook, another must try!

Austin Egghead

The brisket looks delicious...like the smoke ring. How long did it take to cook the brisket? The lamb looks very interesting. Nice use of herbs, spices and rub. Did you cook with bone in and then removed to carve?

radamo

Awesome lamb and brisket cook!!!  Please share more details on your brisket cook.  For those of us that have to try our first one it is good to hear which methods are proven to give good results.  

Thanks...

R2Egg2Q

Austin Egghead said:

The brisket looks delicious...like the smoke ring. How long did it take to cook the brisket? The lamb looks very interesting. Nice use of herbs, spices and rub. Did you cook with bone in and then removed to carve?

Thanks Joan!
About 6 1/2 hrs cook time for the brisket. Yes, the lamb was cooked bone-in and then carved to serve. I resisted the urge to bite into it like a big drumstick.

mgoblue0484

R2Egg2Q, sounds good. I will have to wait for a dinner party, my wife and I can't eat that much lamb. Anyone in NoVa want to come over for lamb?

jlsm

What a fantastic cook. So you cook low for two hours then fire it up to 350? 

If you get a boned leg, the meat is grouped into three muscle areas of about the same size. I cut them apart and cook rolled to even out the thickness; each one is good for two with leftovers. Leg of lamb is also great with teriyaki. 

R2Egg2Q

jlsm said:

What a fantastic cook. So you cook low for two hours then fire it up to 350? 

Thanks! Yes, 2 hrs low then I went 345. This was about as high as I was comfortable taking it as the rub I used (Lotta Bull Red Dirt) has some sugar in it and I've read sugar can burn around 350.

jlsm

Thanks, @R2Egg2Q. I haven't been happy with the last few briskets and this combo method might be the trick for me. My husband is begging for brisket this weekend, so Sunday it is. 

Dyal_SC

My lip just quivered a little bit. =P~

Ragtop99

The lamb looks awesome.  Nice price too. 

SmokeyPitt

@r2egg2q - I know we keep asking about that brisket but it just looks so good!  One more question...did you put a rub on the briskey?  In the first pic on the egg it looks almost nekked, but in the finished pics I see a crust that looks like it was rubbed.  Did you rub later in the cook??

R2Egg2Q

Yes, @SmokeyPitt it had Red Dirt rub (Lotta Bull is the rub manufacturer). It is red in color (probably high paprika content) which gave it that nekked look. I'm trying my first bottle of the rub and have been pretty happy with it. I did not add any additional rub later in the cook.

Solson005

Wow, another great cook!  =D> The pictures are great too. 

I need to tackle lamb sometime soon. 

daffy1909

Looks great! Did u do burnt ends??
:-SS

R2Egg2Q

daffy1909 said:

Looks great! Did u do burnt ends?? :-SS

I didn't do burnt ends. I've been enjoying slices of point so much that I rarely make burnt ends these days.