Quote:
Originally Posted by Smokin Gator
Hmm... about the same amount of connective tissue... so I would figure on that. I really think it will be less though. Just remember... if it gets done early make sure it is wrapped tightly in foil and put it in a cooler. Use old towels to take up the extra space and it will hold for hours.
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I've never done lamb on the smoker/q but I've done it on the grill and my instinct agrees with you on that it will take less than 1.5 hours/lb.
I'd be guessing if I said by how much less though.