Cooking with the BBQ Pit Boys: A Guide to Smoking a Leg of Lamb

Welcome to the world of BBQ cooking, where the art of slow-smoking meats has been perfected by the BBQ Pit Boys. Today, we're going to dive into the process of smoking a leg of lamb, a recipe that's sure to impress even the most seasoned pitmasters.

As we begin our journey, it's essential to have the right ingredients and equipment. We start with a bone-in leg of lamb, weighing around 15 pounds. The beauty of this recipe lies in its simplicity; we won't be trimming too much fat or doing excessive prep work. In fact, we'll leave as much fat on as possible, knowing that it will add flavor to the final product.

Now, let's talk about the importance of garlic. We have about eight to ten cloves ready to use, and we're going to make a slit down toward the bone to plug them in. Garlic is an incredibly versatile ingredient, and its smoky flavor pairs perfectly with lamb. As we insert the garlic, you can see how it will infuse into the meat, adding depth and complexity to our final dish.

Next, we'll be applying a generous layer of salt, pepper, and other spices (SPG) all over the leg of lamb. This will not only add flavor but also help to tenderize the meat. Some people may be hesitant to try lamb due to its stronger flavor profile compared to beef, but trust us when we say that with proper preparation, it's an absolute game-changer.

Now that our leg of lamb is prepped and ready for the smoker, let's take a look at our setup. We have a drip pan in place, which will serve as both a gravy catcher and a moisture injector. We're also adding some beer to get started, which will add a richness and depth to the smoke.

With the smoker fired up at 275°F, we'll wait patiently for about four hours until our internal temperature reaches around 120°F. At this point, we'll wrap the leg in foil and continue cooking it for another 45 minutes, allowing the juices to penetrate the meat evenly. This technique is known as "low-and-slow," and it's what makes our BBQ so tender and flavorful.

Finally, the moment of truth arrives! We carefully remove the leg from the smoker and let it rest in the foil for a few minutes before slicing into it. The result is nothing short of spectacular – a perfectly cooked, juicy leg of lamb with a beautiful smoke ring on each slice.

"WEBVTTKind: captionsLanguage: enwelcome to bbqpitboys.com today we're cooking up a legga lamb at the pit and it's real easy to do all right I have a bone in leg of land here it's about 15 lbs or so and if you never had Lego lamb smoked on the grill you definitely got to check this out it's some good eating all right there's not much preparation we have to do here we are smoking so we're not going to be trimming this much we're going to leave fat on oh yeah and we're also going to plug it with some garlic we have about eight or 10 cloves of garlic and you want to make a slit with your knife get down oh maybe toward the bone and you plug them with this garlic just like that you know about that garlic really works well on lamb all right oh yeah this is going to be good now this is going to take us about four or five hours to do now this Le of lamb has been plugged some garlic and now we're going to hit it with some SPG now uh if you don't have any SPG you can use salt and pepper and a good bit of it layer it on fairly thick all over oh yeah now some avoid eating lamb because uh the flavor is more intense than beef but if you uh prep your leg of lamb like this oh man and you're talking about some fine eating right again layer it nice and thick oh yeah all right she's prepped and ready for the smoker now we've got a drip pan here it's also going to serve as our gravy and so we're going to add some uh beer to get started this will add some moisture to the Smoke as well here I've got uh two or three onions cut and a couple pieces of garlic again we're going to use this for the dripping and the gravy now we're going to put the Lego lamb directly over the dripping tray we're going to run a temperature of about 275° F and here we have some chunks of Peachwood add a little bit of that Smoky flare meantime just kick back and relax barue all right and through the miracle of time about 4 hours has gone away maybe a little bit more we've got an internal temperature of about uh 120° fah and we're taking it off now because we're going to wrap it in a foil in some blanket to continue cooking and this will really tenderize this uh bone in regular L right now you could um you could cook it a bit longer maybe if you wanted medium but uh we prefer again to take it off at about 120 to 25° rested in this blanket nothing like up a r line the again I'm going to wrap it and doing this way like I said it'll continue to slowly cook and the chickens are sure as hell glad we're not eating chicken tonight all right about another 45 minutes has gone by you can go less or longer just allows plenty of time to the for the juices to rep permeate this entire P of meat I say it's time to cut it up now you can trim these any way you want we're going to go right along the bone like this good look at that rare look at that smoke ring on there slice it nice and thin see how tender this is no that's not blood that's uh merag globin and water there is no blood in here that's good EA right there you can see that plugs of garlic but you getting hungry my bib going to mix some sauce grab my on baby show you who's boss got my up sace gravy some mashed ters I say it's time to eat and as over always we do apologize for eating in funnier like this but we call this pit Master's privilege potato corn D Drops getting it down grab me at the chicken I got my going to grab you smell that it smells good pourn on that gravy potatoes l save so the next time you're looking for a recipe for your pit check out bbqpitboys.comwelcome to bbqpitboys.com today we're cooking up a legga lamb at the pit and it's real easy to do all right I have a bone in leg of land here it's about 15 lbs or so and if you never had Lego lamb smoked on the grill you definitely got to check this out it's some good eating all right there's not much preparation we have to do here we are smoking so we're not going to be trimming this much we're going to leave fat on oh yeah and we're also going to plug it with some garlic we have about eight or 10 cloves of garlic and you want to make a slit with your knife get down oh maybe toward the bone and you plug them with this garlic just like that you know about that garlic really works well on lamb all right oh yeah this is going to be good now this is going to take us about four or five hours to do now this Le of lamb has been plugged some garlic and now we're going to hit it with some SPG now uh if you don't have any SPG you can use salt and pepper and a good bit of it layer it on fairly thick all over oh yeah now some avoid eating lamb because uh the flavor is more intense than beef but if you uh prep your leg of lamb like this oh man and you're talking about some fine eating right again layer it nice and thick oh yeah all right she's prepped and ready for the smoker now we've got a drip pan here it's also going to serve as our gravy and so we're going to add some uh beer to get started this will add some moisture to the Smoke as well here I've got uh two or three onions cut and a couple pieces of garlic again we're going to use this for the dripping and the gravy now we're going to put the Lego lamb directly over the dripping tray we're going to run a temperature of about 275° F and here we have some chunks of Peachwood add a little bit of that Smoky flare meantime just kick back and relax barue all right and through the miracle of time about 4 hours has gone away maybe a little bit more we've got an internal temperature of about uh 120° fah and we're taking it off now because we're going to wrap it in a foil in some blanket to continue cooking and this will really tenderize this uh bone in regular L right now you could um you could cook it a bit longer maybe if you wanted medium but uh we prefer again to take it off at about 120 to 25° rested in this blanket nothing like up a r line the again I'm going to wrap it and doing this way like I said it'll continue to slowly cook and the chickens are sure as hell glad we're not eating chicken tonight all right about another 45 minutes has gone by you can go less or longer just allows plenty of time to the for the juices to rep permeate this entire P of meat I say it's time to cut it up now you can trim these any way you want we're going to go right along the bone like this good look at that rare look at that smoke ring on there slice it nice and thin see how tender this is no that's not blood that's uh merag globin and water there is no blood in here that's good EA right there you can see that plugs of garlic but you getting hungry my bib going to mix some sauce grab my on baby show you who's boss got my up sace gravy some mashed ters I say it's time to eat and as over always we do apologize for eating in funnier like this but we call this pit Master's privilege potato corn D Drops getting it down grab me at the chicken I got my going to grab you smell that it smells good pourn on that gravy potatoes l save so the next time you're looking for a recipe for your pit check out bbqpitboys.com\n"