Thanks all.
Quote:
Originally Posted by mosesbotbol
Wow, that looks good. What was your total cooking time? Both unfoiled and foiled?
I've wondered about doing chuck roasts on the smoker instead of the crock pot.
Next on my list is a lamb shoulder. There's a Paki place down the street from me that sells them (and goat) to everyone in Boston. $4.99 a pound.
Has any one done lamb shoulder or goat in the smoker?
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Thanks bro.
Cooking time was short - about 2 to 2.5 hours on the grate (until it hit 140 internal), followed by about 2 hours in foil (about 170-180 internal). Ran high heat, so about 300-325 the whole time.
I based it on some concepts in this thread:
http://tvwbb.infopop.cc/eve/forums/a...5?r=4250080745
plus, about 8 hours before I tossed it on the smoker, I covered it with Worcestershire sauce and one of my rubs and sealed it back up in saran wrap and stuck it back in the refirigerator.