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- Thread starter vraiblonde
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kom526
They call me ... Sarcasmo
I agree with the chef, lamb is yummy. I put a salt, pepper, onion, rosemary and thyme rub on the lamb and let that dry brine for a couple of hours in the fridge. Pull from the fridge and let it rest on the counter for about an hour. Smoke over cherry or peach wood at 225 until the internal temp hits 115-120. Pull, wrap and let it rest for 30 minutes. Slice and serve.
YW
YW
Similar to what my wife does, save she also adds crushed garlic and some lemon juice.
She makes the onion into a paste. The whole is spread on the lamb as a wet "rub."