Slow Smoked Boneless Leg of Lamb in the Pit Boss
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- čas přidán 1. 06. 2020
- Leg of Lamb slow smoked on the Pit Boss Pellet Smoker. This Boneless Leg of Lamb is perfect for the pellet smoker and it is often overlooked as a meat you can smoke.
Slow Smoking this 5 pound boneless leg of lamb at 250 degrees for 8 hours turned the lamb into a tender and juicy piece of meat that tasted amazing.
We also made a mint bbq sauce to go with with it.
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The smoke ring on that lamb looks unbelievable. These pit boss' really do a fantastic job. Did a brisket over the weekend low and slow for about 12 hours and my smoke ring was almost an inch thick. These machines truly are set it and forget it
If only there was some smoke flavor. No tryin to be a hater. But i was given a pit boss and im used to smoking on my webber smokey mountain and i smoked my first stuff the othrr day and literally 0 smoke flavor.
I did my lamb leg yesterday using your video as my inspiration because your technique was simple, and I have a Pit Boss grill smoker combo. I used spicy brown mustard because I couldn't find the moonshine mustard that you used, I also used a different brand of steak rub and thyme, and I also added a tsp each of oregano and parsley. Those were all the ingredients used, and I did use the Cherry wood pellets. Because this was my first attempt, I did find that smoking the lamb "low and slow" was a long six-hour task; I was able to enjoy College Football while the lamb smoked. My husband and adult children loved it. My spouse said it was "amazing," and he is the griller in the family. I enjoyed it as well. The lamb was flavorful and ever so tender; melt in your mouth tender. My sides were garlic mashed potatoes and but garlic asparagus. Thank you for sharing.
I just got through cooking this your way young man. It’s great. Thank you for sharing. My husband is enjoying it. The smoke taste is there. Nothing like smoked roasted lamb.
Mustard being an antioxidant also helps with the strong flavor that some folks don't like with lamb which comes from the meat oxidizing.
Looks good!!!
Mouthwatering tender, great smoked lamb.. now that's a perfect Sunday Dinner! Thank you so much for sharing👏👏❤
A few beers and it's on!
We haven’t got PB cherry yet. I have a bag of Fruitwood blend from PB. I did get Cherry from Traeger and some Rum Cherry from Cusinart. Seems to have been a hundred years since I’ve had lamb. My mother used to bake lamb shanks in the oven. They were so good. That really looked good young fella.
Smoke lamb looks so delicious, I’m so excited to try this out, Have a great day:) /Gosia
Looks good, I'm doing a few for my mechanics tomorrow in my pitboss.
Omg....😱😋😱.... next weekend it's on the grill....thank you ❤🙌
Love that lid on the rub!!!
That looks outstanding!
I’m going to try this next weekend for Easter. Looks delicious!!
That's awesome I'm doing same thing!
I’ve been wanting to try a long smoke like this with leg of lamb but I have heard that it will ruin it if you cook it beyond 150° internal temperature and that the meat gets dry and tough?
I hate using them elastic nets around meats that I'm using rub or sauces on because when you cut/pull it off, the rub/sauce pulls off with it a lot of the time.
I normally take it off and just use butchers string 3-4 times around, since it's a lot easier to pull off later.
Great video man ...thanks..I bet it tastes good.
I love lamb, never thought of smoking it
Are there any other rubs that you think would go well with a leg of lamb?? Want to smoke one for Easter and would prefer a good dry rub.
Great video brother!
I've only watched 5 seconds and you already get a thumbs up. Love the looks LOL. Reminds me of Chopper (Australian comedian)
They call me the Chopper Read of BBQ over there 🤣
Looks like I'm missing a few ingredients. About to smoke a lamb roast this morning and found this video. Got to run to the store!
Great video 👍
Nice job.
Great looking cook Mike... well at least not too ba-a-a-a-ad !
What was the temp you cooked at
Love your work mate, why did you leave it in the foil tray ? Normally I just do stuff on the rack. Is it to retain the juices ?
Thank you! That’s exactly why I do it... to retain the juices. You can make some killer gravy with it!
looking good
Jason Biggs ....isnt that the guy who does the Apple pies :P
Wow! That looks amazing!
Dennis, if you like lamb this is an excellent way to cook it. 😎
Beautiful lamb cook, love when you see the red bark. That means it will be Smokey n Tasty!
Gonna try a three pounder tomorrow and want it med rare, at 250 smoker setting is 130 deg the temp I'm shooting for?
Check this out: buythermopro.com/knowledge/meat-cooking-temperatures-lamb/
Take it out of the smoker a few degrees before it hits your target.
Looks good, did you leave it at 250 the entire time?
Hi Bill. Yeah 250 degrees for the whole 8 hours
Hey warrior great video but what temperature did you set for that lamb?
250 degrees :)
Thanks Warrrior , that helps me a lot , you’re the man keep up the great videos .
If I’m gonna smoke a rack of ribs in my pit boss smoker how long do I leave it on the smoke setting extremely new to this
Hi Ralph. I rarely use my smoke setting because I am happy with the smoke flavor when I smoke ribs between 225 to 275. If you really enjoy a deeper smoke flavor o would put it on smoke for 2 hours and then turn that heat up to 250 or 275 for the rest of the cook. With the fan that rubs in the smoker they may dry out with that extended cook time so be sure to spritz them if they start to look dried out. Most importantly though, have fun and experiment around until you find your own personal favorite way to smoke em 😁
Weekend Warrior BBQ
Thank you for the information I do like the smoke Flavor. I just got it for Father’s Day an early Father’s Day present. Plan on smoking all kinds of stuff this weekend looking forward to it gonna try some ribs maybe some kielbasa some sausage it’s endless but I’m gonna try to do love watching your stuff you give a lot of good info thanks
What was the temperature
What temp was the meat at when it was finished?
That looks awesome!! What do you mean by non reactivate pan though. Not to sound ignorant.
Thank you and no worries. Aluminum, cast iron, and unlined copper are all examples of reactive metals that react to acidic foods (I used lime juice). The metal reacts to the acidic food and makes it taste weird.
@@WeekendWarriorBBQ awesome information I had no idea!! Thank you!
The slicing knife you use is that the BBQ set from Costco?
That knife is actually a Dalstrong Knife I bought on Amazon. I think I have the link for it down in the description box.
@@WeekendWarriorBBQ Oh I was ready to knock out so I was too lazy to check lol. But yeah I was Eyeballing their gladiator line especialy that Devastator one. How do you rank it? For now for my videos and to have my personal knives I got the set from Costco it was on sale so for $79.99 I can't complain about uneven grinds for 5 knives and slicing fork. I needed my own knives due to everyone in my family destroying the edges by cutting on plates etc no matter how often I explain it ruins the edge. This way I can have my set as sharp as I enjoy.
😳...I thought only my wife could make my mouth water😏
👍
Ok you cooked at 250F but what was the internal temp of the lamb when you took it off?
The finishing temp is going to be different for everyone. It’s done when it’s fall apart tender. This usually happens somewhere between 190 and 205 degrees F
Why did you put fat cap down? My understanding is fat cap up to let it render down into the meat keeping it moist. I am also wanting to go for Medium Rare to Medium which is 130-140 degrees. How long do you think it would take at 225-230 temp?
Hi, Todd. You should do it the way you are most comfortable with. I like to go fat cap down in this smoker because the fire pot/heat source is directly underneath the meat instead of off to the side. I use the fat cap as a barrier against the direct heat. I have smoked medium rare leg of lamb at the same temperature and it turned out great.
How did you calculate the cook time.
what is internal temp at end of cook?
👏👏👏👏👏👏
I thought you want to pull it at 140-145?
Do the same but use a lamb shoulder, with the bone in and it will melt in your mouth. The legs more suited to cooking to doneness. Give it a go, it will be even better.
Make some taziki sauce its what they use for gyros.....much better for lamb then bbq sauce.
Idk about that mint jelly
the lamb looks good. looks like you got your foil on backwards though...
I've seen this in several other videos. I wrap food with the opposite side of the foil
Best way is semi boneless on a rotisserie
Y u do dis to me... Now I’ve got to find some lamb. And times are tough for us non vegans.
You forgot to rotate between smoke and wrap
1. Always use olive oil with lamb.
2. Never use bbq sauce
Waaay overdone for my liking but good job!
And he forgot to rotate it
I guess it's good he wasn't cooking it for you lol
@@Lonewolf_1776 HA! Yeah...
Looks dry as heck
Making this for christmas
Being a Kiwi mmmmm
Hello New Zealand 🇳🇿 😁
@@WeekendWarriorBBQ yes, thanks for that. I live in Australia but almost same same. Lol, love Deb
Looked a bit dry and rubbery. I would have gone without the extra 3 hours of steaming! I use an Egg though!
Pellets grills are the easy bake ovens for men who,don’t care about real fire.
Looks good, but I don't understand why you didn't measure internal temp.... lamb isn't cheap. I don't think I'd gamble on color and touch. Too much at stake especially if people are counting on dinner....
You were doing fine until you put bbq sauce on it
Why do Americans pile on these overwhelming amounts of powder blends and sauces like they're scared of tasting the natural flavor of lamb? Such a shame to tarnish that beautiful, natural taste. Next time try just garlic (not powder!!), salt and pepper, rosemary, lemon and olive oil to marinade it - that's it. You're welcome. Enjoy.
Anything over 145° and you might as well have went to 204° for pulled lamb that looks dry as hell and tough. Lamb should be pulled at 135°-145°. This guy doesn’t have a clue. Don’t ruin an expensive dish listening to him.
Skin or Noskin?
Noskin
Dude you overcooked it. 👎👎👎
You don't soak the lamb in water vinegar or citrus water to remove the wild terrible taste from it first?