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Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I'm looking forward to cooking these again. Enjoy Steve

I have six in the freezer right now. I've been buying them for years. I don't get as fancy as @tony b suggest, but a good dry brine and rub, pecan and manzanita wood, pulled at 132°-135° and rested is hard to beat. If I want to impress someone I'll cut them a single bone - double cut. They're almost 3" thick!

I have two of the Combustion thermometers. If you lean towards the geeky, they are lots of fun. Users on reddit have reported reliability issues, but it's not clear what percentage of the user base they represent. I did have one go bad and they replaced it right away.

Top shelf, slim pickens when I went last,, although I suspect most wouldn't have need for such a large bottle or recognize the end use grill wise. Thanks Toney, After my purchase I did the same. I did check the date on the bottle and it hadn't expired. I also checked some of the ingredients, one being vinegar a long time preservative on it's own so I felt somewhat assured it was a safe purchase. By law anything past the date has to removed. As a side note I've been using the Peri Peri marinating larger batches of chicken thighs for like two days. I then remove them and package about four per vacum seal bag for when I need them. Thaw for a quick and easy meal, marinated ahead of time.

But but but where’s the bread !!!!!