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@bangmygears
4 жыл бұрын
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
@northernbassalliance1442
2 ай бұрын
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.
@awesomes2914
Жыл бұрын
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.
@naturalhelpingproducts4784
Жыл бұрын
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.
@richardbahdo2334
5 ай бұрын
I’m going to try this next weekend for Easter. Looks delicious!!
@bluntman99999
5 ай бұрын
That's awesome I'm doing same thing!
@toddstropicals
4 жыл бұрын
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!!!
@ngatiramona
4 жыл бұрын
Mouthwatering tender, great smoked lamb.. now that's a perfect Sunday Dinner! Thank you so much for sharing👏👏❤
@gryndkommeted1362
4 жыл бұрын
A few beers and it's on!
@robincomeaux7383
4 жыл бұрын
Love that lid on the rub!!!
@mdem5059
4 жыл бұрын
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.
@johnmanthey2683
4 жыл бұрын
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.
@koachristiel9445
3 жыл бұрын
Omg....😱😋😱.... next weekend it's on the grill....thank you ❤🙌
@AntonyHart
2 жыл бұрын
I've only watched 5 seconds and you already get a thumbs up. Love the looks LOL. Reminds me of Chopper (Australian comedian)
@WeekendWarriorBBQ
2 жыл бұрын
They call me the Chopper Read of BBQ over there 🤣
@heyikindalikeyou
4 жыл бұрын
I love lamb, never thought of smoking it
@astronola
4 жыл бұрын
Jason Biggs ....isnt that the guy who does the Apple pies :P
@keithstewart1979
3 жыл бұрын
Looks good, I'm doing a few for my mechanics tomorrow in my pitboss.
@meboomjennings6533
6 ай бұрын
What was the temp you cooked at
@tonydavis4627
Жыл бұрын
Great video 👍
@andrewdollins2321
4 жыл бұрын
Beautiful lamb cook, love when you see the red bark. That means it will be Smokey n Tasty!
@mattowens8752
3 жыл бұрын
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?
@austinyoung2723
Жыл бұрын
Making this for christmas
@billsparks25
3 жыл бұрын
Nice job.
@boydmerriman
3 жыл бұрын
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!
@dankuhl991
4 жыл бұрын
That looks outstanding!
@joseaguinaga835
2 жыл бұрын
Great video man ...thanks..I bet it tastes good.
@robertblackmon1
2 жыл бұрын
😳...I thought only my wife could make my mouth water😏 👍
@davemahoney6725
Жыл бұрын
I thought you want to pull it at 140-145?
@TheCanadianBubba
4 жыл бұрын
Great looking cook Mike... well at least not too ba-a-a-a-ad !
@gosiarhomecooking5123
4 жыл бұрын
Smoke lamb looks so delicious, I’m so excited to try this out, Have a great day:) /Gosia
@nonameforyou655
2 ай бұрын
What temp was the meat at when it was finished?
@patricknorris8291
4 жыл бұрын
Great video brother!
@tracyhufford1434
2 жыл бұрын
1. Always use olive oil with lamb. 2. Never use bbq sauce
@HauseBBQ
4 жыл бұрын
looking good
@michaelkrause7672
3 жыл бұрын
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.
@rubengonzalez750
3 жыл бұрын
Make some taziki sauce its what they use for gyros.....much better for lamb then bbq sauce.
@fishnmetal4383
4 жыл бұрын
That looks awesome!! What do you mean by non reactivate pan though. Not to sound ignorant.
@WeekendWarriorBBQ
4 жыл бұрын
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.
@fishnmetal4383
4 жыл бұрын
@@WeekendWarriorBBQ awesome information I had no idea!! Thank you!
@TheWeebs1968
4 жыл бұрын
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.
@joelpritchard451
2 жыл бұрын
What was the temperature
@DoyleTX
2 жыл бұрын
the lamb looks good. looks like you got your foil on backwards though...
@mikewalsh7318
Жыл бұрын
I've seen this in several other videos. I wrap food with the opposite side of the foil
@nanaheeygbye7011
3 жыл бұрын
Looks dry as heck
@tjohnson101374
4 жыл бұрын
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?
@WeekendWarriorBBQ
4 жыл бұрын
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.
@elsimmo75
3 жыл бұрын
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 ?
@WeekendWarriorBBQ
3 жыл бұрын
Thank you! That’s exactly why I do it... to retain the juices. You can make some killer gravy with it!
@rlhandler
4 жыл бұрын
How did you calculate the cook time.
@kenl3214
2 жыл бұрын
what is internal temp at end of cook?
@billscharfen2673
4 жыл бұрын
Looks good, did you leave it at 250 the entire time?
@WeekendWarriorBBQ
4 жыл бұрын
Hi Bill. Yeah 250 degrees for the whole 8 hours
@brucewayne2984
4 жыл бұрын
Waaay overdone for my liking but good job!
@eltigredetejas2328
3 жыл бұрын
And he forgot to rotate it
@Lonewolf_1776
2 жыл бұрын
I guess it's good he wasn't cooking it for you lol
@brucewayne2984
2 жыл бұрын
@@Lonewolf_1776 HA! Yeah...
@joevansanten191
2 жыл бұрын
Gonna try a three pounder tomorrow and want it med rare, at 250 smoker setting is 130 deg the temp I'm shooting for?
@WeekendWarriorBBQ
2 жыл бұрын
Check this out: buythermopro.com/knowledge/meat-cooking-temperatures-lamb/ Take it out of the smoker a few degrees before it hits your target.
@dennisblank1451
4 жыл бұрын
Wow! That looks amazing!
@WeekendWarriorBBQ
4 жыл бұрын
Dennis, if you like lamb this is an excellent way to cook it. 😎
@whitehot888
2 жыл бұрын
Ok you cooked at 250F but what was the internal temp of the lamb when you took it off?
@WeekendWarriorBBQ
2 жыл бұрын
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
@trevorcupps6180
3 жыл бұрын
Idk about that mint jelly
@Preacherski
4 жыл бұрын
The slicing knife you use is that the BBQ set from Costco?
@WeekendWarriorBBQ
4 жыл бұрын
That knife is actually a Dalstrong Knife I bought on Amazon. I think I have the link for it down in the description box.
@Preacherski
4 жыл бұрын
@@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.
@stephenspann754
4 жыл бұрын
Hey warrior great video but what temperature did you set for that lamb?
@WeekendWarriorBBQ
4 жыл бұрын
250 degrees :)
@stephenspann754
4 жыл бұрын
Thanks Warrrior , that helps me a lot , you’re the man keep up the great videos .
@ralphsalla9195
4 жыл бұрын
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
@WeekendWarriorBBQ
4 жыл бұрын
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 😁
@ralphsalla9195
4 жыл бұрын
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
@crae1972
Жыл бұрын
Best way is semi boneless on a rotisserie
@eltigredetejas2328
3 жыл бұрын
You forgot to rotate between smoke and wrap
@mamoonaboruhman4039
Жыл бұрын
Looked a bit dry and rubbery. I would have gone without the extra 3 hours of steaming! I use an Egg though!
@Dituttoedipiubyjenny
4 жыл бұрын
👏👏👏👏👏👏
@badluk1
Жыл бұрын
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....
@Preacherski
4 жыл бұрын
Y u do dis to me... Now I’ve got to find some lamb. And times are tough for us non vegans.
@gregp8497
Жыл бұрын
Pellets grills are the easy bake ovens for men who,don’t care about real fire.
@jamesmuehlbauer4187
6 ай бұрын
You were doing fine until you put bbq sauce on it
Жыл бұрын
You don't soak the lamb in water vinegar or citrus water to remove the wild terrible taste from it first?
@debramage739
4 жыл бұрын
Being a Kiwi mmmmm
@WeekendWarriorBBQ
4 жыл бұрын
Hello New Zealand 🇳🇿 😁
@debramage739
4 жыл бұрын
@@WeekendWarriorBBQ yes, thanks for that. I live in Australia but almost same same. Lol, love Deb
@caboose1978
5 ай бұрын
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.
@JP-tb6iq
Жыл бұрын
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.
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