EGGARY Posted April 15, 2022 Report Share Posted April 15, 2022 Plan smoking a Boneless Leg of Lamb for my Brother-in-Law's Brunch, so that means transporting it to his house. If I want to cook the Leg of Lamb to Medium Rare, 140-145, what would be an ideal temperature to pull it considering the carryover time ? I plan on smoking it at 225-250 then raise the temp to 400 to get the Leg of Lamb a little "crispy" on the outside. There is a rest time of 15 minutes but the ride to my BIL is longer. I know it will take at least 3.5-4 hours. At least that is what the Recipe says and yes I know and always do, cook to temperature. I don't want the Boneless Leg of Lamb to go beyond Medium Rare. Happy Passover and Easter. (We are Jewish) Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 15, 2022 Report Share Posted April 15, 2022 (edited) Happy Passover and Easter to you too. Sorry I can’t help with your plan, tomorrow will be my first stab at Lamb and mine has a bone. I’m treating it like is is beef, I’ll cook to 125 and hope it carries over to 130-135 for medium rare. Edited April 15, 2022 by C6Bill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 16, 2022 Report Share Posted April 16, 2022 Carryover is usually on the order of 5 - 10 degrees, so plan accordingly. I'd wrap it in butcher paper, a layer of foil, a beach towel and into a cooler for the transport. It will stay nice and warm for hours. 1 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 17, 2022 Author Report Share Posted April 17, 2022 The cook went well. Got up at 4:30 in the morning and started up the KK. Got KK to temperature and put the Lamb on at 5:00am. It was done by 9:00. Wrapped it in Butcher Paper, Aluminum Foil, and towels and into a Cooler. Stayed warm by the time we got to BIL’s house. I cooked it to 138*. It was good but next time will cook it to 128-132. A little to medium for me. One thing I didn’t like was the amount of Smoke Flavor the Charcoal gave. I use FOGO. That is the only Charcoal I use but after today, FOGO is not good for smoking. I also added two nice size chunks of Pecan and didn’t get any of that flavor. I will use FOGO for steak and Tri-Tips.. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2022 Report Share Posted April 17, 2022 Yep, FOGO uses quebracho wood, which has a very distinct flavor. 1 Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted November 19, 2022 Report Share Posted November 19, 2022 On 4/17/2022 at 6:29 PM, tony b said: Yep, FOGO uses quebracho wood, which has a very distinct flavor. I will be doing a leg of lamb next week for Thanksgiving. I only have FOGO lump at the moment. Which do you prefer to use when cooking lamb on the KK? Quote Link to comment Share on other sites More sharing options...
tony b Posted November 19, 2022 Report Share Posted November 19, 2022 I'm pretty solid in the Jealous Devil charcoal camp now these days. Look for the bags labelled "chunx." Nice medium to large pieces. No colossal ones like in FOGO. 2 Quote Link to comment Share on other sites More sharing options...
