♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I got the hogs on the run ♫
(horn music playing)
- [Voiceover] Welcome to Barbecue Pit Boys dot com.
Today we're cooking up a leg of lamb at the pit.
And it's really easy to do, alright.
I have a bone in leg of lamb here,
it's about, oh, 15 pounds or so.
And if you've never had a leg of lamb,
smoked, on the grill, you definitely got to
check this out, some good eatin'.
Alright, there's not much preparation we have to do here.
We are smokin', so we're not going to be trimming this much.
We're going to leave the fat on, oh yeah.
And we're also going to plug it with some garlic.
We have about 8 or ten cloves of garlic,
and you want to make a slit with your knife,
get down, oh maybe, toward the bone.
And you plug 'em with this garlic, just like that.
You know all about that.
Garlic really works well on lamb, alright.
Yeah, this is gonna be good.
Now this is gonna take us about 4 or 5 hours to do.
Now, this leg of lamb has been plugged with some garlic,
and now we're gonna hit it with some SPG.
Now if you don't have any SPG, you can use
a salt, pepper, and a good bit of it,
layer it on fairly thick all over.
Oh yeah.
Now some avoid eating lamb because
the flavor is more intense, than beef.
But if you prep your leg of lamb like this,
oh man, you're talking about some fine eating, right.
Again, layer it nice and thick.
Oh yeah, alright.
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
so we're gonna add some beer to get started.
This will add some moisture to the smoke as well.
Here I've got two or three onions cut,
and a couple of pieces of garlic, again,
we're going to use this for the drippings and the gravy.
(mellow guitar music)
Now, we're going to put the leg of lamb directly
over the dripping tray.
We're going to run a temperature of about
275 degrees Fahrenheit.
Here we have some chunks of peachwood,
add a little bit of that smoky flavor.
Meantime, just kick back and relax.
Barbecue Pit Boys for lunch
Alright, and through the miracle of time
about four hours has gone away, maybe a little bit more.
We've got an internal temperature of about
120 degrees Fahrenheit,
and we're taking it off now because we're gonna
wrap it in a foil and some blanket
to continue cooking,
and this will really tenderize this bone in
leg of lamb, right?
Now, you could cook it a bit longer,
maybe if you wanted medium,
but we preferred, again, to take it off at about
120 to 125 degrees, and rest it in this blanket.
Nothing like smoking up a leg of lamb at the pit.
Again,
we're going to wrap it
and doing this way like I said, it will continue
to slowly cook and we're going to bring it up
to a temperature of about 130 degrees Fahrenheit.
Serve it rare.
And the chickens, they're sure as hell glad
we're not eating chicken tonight.
Alright, about another 45 minutes has gone by.
You can go less or longer.
This allows plenty of time for the juices to
really permeate this entire piece of meat.
Alright.
(guitar music)
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.
Yeah.
(mellow guitar music)
Take a look at that.
Rare, look at that smoke ring on there.
Mmmm hmmm mmmm.
You slice it nice and thin.
You can see how tender this is.
And, no that's not blood.
That's myoglobin and water.
There is no blood in here.
There's some good eatin' right there,
you can see them plugs of garlic.
Are you getting hungry or what?
(mellow guitar music)
Serve this up with some mint sauce,
some gravy, some mashed 'taters.
I say it's time to eat.
And as always we do apologize for eatin'
in front of you like this but we call this
Pit Masters' privilege.
Good!
Taters, corn.
Dionn drops is gettin' it down.
(guitar music)
You smell that?
It smells good.
Pouring on my gravy,
a little on the taters,
leg of lamb.
Mmmmm nmmmm.
(guitar music)
(man laughing)
- [Man] Yeah, alright.
(guitar music)
Thank you brother.
- [Voiceover] So the next time you're looking for a recipe
for your pit
check out BBQPitBoys.com.
(crow cawwing)