This will definitely be a video I probably will need to sit on for views, with it being lamb, I expected that, but dude people need to experience it. Thanks for watching man!

@@SkullandMortar worth the wait!

Thanks man! The positivity means a lot. Glad I could be a part of your day.

Thank you for that compliment. I appreciate that positivity. Thank you for being here for it!

In New Zealand New Zealand lamb leg is normally $25+ a kg

Hope it turned out well man!

Awesime! I hope you love it

Awesome man. I hope you love it.

Thanks man! I appreciate the love ❤️

Thanks man. I really appreciate that.

Hopefully you love it dude! This is actually a New World Order hat from late 90s WCW. I’ll have to check out his podcast.

@@SkullandMortar Neil is very conservative, he talks about current events and good bourbon. By the way, I appreciate your sense of humor, pissing off snowflakes is fun.

Thank you! As you know, it was amazing.

That’s the way to do it. Take what works for you and add your own flair. Let me know what you think.

Hell yeah man!! Welcome to the squad!!

Thanks for the compliment! I hope you love it

Let me know what you think! Thanks for watching.

Thanks for watching! Let me know if you try it!

Hell yeah dude! Let me know what you think.

Hopefully it turned out awesome.

Thanks man! Let me know how it goes!

Hell yeah! Let me know how it turns out.

Thanks man!

Don't be afraid to try these in your oven. You won't have the smoke flavor but the rest should work. Glad to be your smoking gateway!

Sneak it in on them! Thank you and you have a merry Christmas as well!

Thanks for watching!

Thanks for the love!

I almost always use more mild stuff in general, I’m a proponent of less is more. I believe I used apple for this cook if I remember right. I love it with lamb.

@@SkullandMortar I smoked mine at 250 until I hit 145 took about 4 hours in my off set. I used lump with cherry chunks but tossed two chunks of hickory in the bin. Absolutely amazing chef, thank you! So tender, smoky, and juicy.

@@Matty_Ice_Reviews glad you had a good experience man!

Thanks man!

@@SkullandMortar your welcome 👌👌

😂

Let me know what you think!

@@SkullandMortar will do

Thanks man!

I don’t see why not, you’d just want to be very careful when reheating. I’d suggest the oven at like 160 until it’s up to temp. Add some moisture if it starts drying out.

Hey man! That’s awesome! Let me know how it turns out!

Thanks for watching dude! It’s never an issue to season the day before. You’ll just get deeper penetration.

Thanks for checking me out. I appreciate you!

Dude thank you so much for it!

It’s sold out :(

Thanks man! I appreciate the support!

Thanks dude! With the stuff you put out I’m humbled!

I try to stay away from specific times. The important thing here is that you cook it to the right internal temperature. It’ll cook very similar to beef. Thanks for watching!

Let me know how it turns out!

It really just kind of depends on whether or not you have one with a bone or without, your smoker, etc... I would suggest you give yourself at least four hours. If you get it done early you can always hold it in a cooler to rest and it'll stay hot for you. Thanks for watching.

Hell yeah man! Take what works for you. Thanks for the love.

Thanks man! I appreciate the love!

To be honest I don’t remember now. It was a decent sized leg though.

Thanks for the love man! It's called Cowboy Prairie Dust. If I'm being honest I have no clue who makes it though.

Thanks dude! I appreciate the love

Hell yeah man! Welcome to the squad. Let me know how you like it.

Thanks man!

You want to cook it to at least 145F

Thanks for the love man! All of the knives I used in this video are Dalstrong knives. I’ve got them all linked in the description of this video. Those links do give us a little kickback from Amazon too!

@@SkullandMortar thank you.

I'd have to go back and watch it again, but I usually run this around 250F

I’ve never actually written it down. I probably will do a cookbook at some point if I get big enough. Thank you for watching!

I’ve definitely learned a lot since this video. You can use whatever wood you prefer, I’m sure I used either cherry or pecan, that’s what I typically use. Smoker doesn’t matter, just hit your temps and you’re good to go. I think people put too much focus on smokers and times etc… I’ve seen people cook amazing stuff in flower pots. The key is to know your equipment and to know how the meat works. I didn’t talk about baste because I didn’t baste. I didn’t need to for this cook. The purpose of this video is to show an extremely basic cook that will give you good results. Hopefully there is something in it that will help someone get started.

Hell yeah man! Make sure to send me pics on IG!

I usually use a mix of cherry and maple, sometimes pecan. Thanks for the love!

How did it turn out?

@@SkullandMortar Loaded it about an hour ago . I will for sure let you know 👍

@@SkullandMortar It was not great I think my thermometer is not very accurate it seemed over cooked at 145 . First time Ive had something turn out so bad . Except the one time I loaded too many ribs and caught them on fire 😂.

@@dabratlaboratoriesreviews4659 we’ve all done that lol. Maybe try pulling it at 135 and letting it rest

I run my smoker at 275, and look for an internal of 160F. Unfortunately I can’t give you a time, they just do what they do, but I’d set aside like 5 hours, you can always rest in a cooler if it gets done early. Thanks for watching!

@@SkullandMortar is the internal temp medium rare? Appreciate the help. Your lamb looks awesome

@@paulconner3765 no problem man. I love that people are watching and asking questions. 160 is medium, medium rare is 145ish with lamb.

I honestly couldn't tell you. I was gifted it by a buddy who worked at a bucher shop, so I'd assume it was done properly. Thanks for watching.

@@SkullandMortar Looks beautiful! I was wondering as I've never smoked fresh, its always been hung for 5 to 7 days prior. Wondered what the difference would be.

Time isn’t important, it’s the internal temp. The smoker, the meat, the size, the weather, and pretty much every little thing on Earth can change the time of the cook. You’re cooking to a doneness, not a clock. Hope that helps!

Thank you

Should cook the same, just take longer.

That’s the Dalstrong Shogun series x chefs knife. I’ve got a link in the description. Thanks for watching!

@@SkullandMortar I saw that on your description before you sent this and bought it lol! Can’t wait to try the recipe.

@@Smallchieff that’s awesome! Those links help the channel too so much appreciated. Let me know what you think of both.

Thank you for watching man. I used a hickory and cherry blend for mine if I remember right. I need to make sure I'm saying that in videos moving forward. Add me on instagram and send me pics!

I didn't. I find that normally I don't have to if I hit it with a good amount of olive oil and keep my temps low to give the meat time to do it's thing, and I only cook it to medium. If you push it far beyond that you'll start to run into some dryness, in my experience.

I don’t normally unless I’m going for a different flavor. Most of the time I just season heavy and let the lamb do it’s thing. Thanks for watching man!!

Sounds awesome man! I’ll have to give that a try.

Thanks for watching! I honestly don’t remember at this point but I’d say looking at it around 10lbs.

@@SkullandMortar ok sounds good. I noticed you didn't remove the gland. Was it still in there?

@@dadbodgaming.92 nope, it was removed by the butcher.

No doubt man! We have to keep it all as basic as possible on these intro level recipes.

Much appreciated man. Thanks for watching so I can keep making videos lol

Let me know what you thought!

I appreciate it! Thank you for the support.

That’s a Dalstrong Omega series slicer. Last I checked they were out of stock. I have a link to the Shogun Series one in my description. It’s pretty amazing too

Oh yeah man, sick burn. Two chubby guys with tattoos and beards who look nothing alike. You got me good bro.

Lol I see a small resemblance haha all love tho

Yeah dude. Just got to watch the video.

Too sweeeeet!

Yeah dude. Pretty clever. Fat dudes with beards and tattoos are all the same person.

You’re wrong. Lamb is fine at steak temps. Also, there is no blood in processed meat. The red juice is a protein called myoglobin. If you want yours cooked more well done, leave it on longer.

Smoking makes everything better.

I disagree. I do it all of the time with lambh and I always have a nice smoke flavor. Oil is better with lamb.

@@SkullandMortar hmm have you tried both methods? I definitely get a better smoke ring and flavor without oil

@@NevilleFarkinBartos I have used mustard on other meats, and will continue to when I use a binder, but I’ve always used oil on lamb, started with baking it that way like my grandma does. Totally believe it’s possible you might get a more intense smoke flavor, I wouldn’t speak without firsthand knowledge, but I like it this way. Maybe I’ll give it a go, but in my experience sometimes less is more.

I definitely like the music, but like everything there is a learning curve and I had to learn how to balance things out a bit. Hopefully my newer videos are a little better sound wise for you.

@@SkullandMortar if it makes you feel any better I am using your recipe for dinner tomorrow night. I do have to hand it to you because after reading all your comments you do a good job not responding angrily to any negativity. Hopefully I didnt offend

@@mattb6378 Not at all dude. Fair criticism is fair criticism. I definitely troll back if I think it's a troll, but I can appreciate constructive criticism. Enjoy man! Let me know how it goes!

I did stupid

🙏🙏

Yes I’m aware. I definitely misspoke. Thanks for watching and the compliment!

I use probes all the time…. Just depends what I’m cooking, who I’m cooking it for, and how I feel that day. Thanks for watching my video.

No, I will not… In all seriousness I’ve definitely gotten better and sound engineering. Also, I don’t remember what song is here, but it was probably dope.

I think with time I’ve definitely learned to turn it down some. 😂😂. Thanks for the compliments

Then leave it on longer.

It’s peaceful af.

It's so dry it glistens with moisture and juice runs out of it. If it doesn't look good to you, don't waste your time doing it my man. Just do something else.

@@SkullandMortar did not mean to offend you. I DID mention that I would try the recipe. I hope you don’t let what you feel are negative comments get to you. Folk are going to speak on you whether you do good or not. That can drive you somewhere

@@dtaylor4952 I’m not offended at all. 90% of my life is people telling me how much better they could do something than me, it’s part of the game. I’m just questioning how it looks dry with a pool of juice under it, and suggesting if you don’t like the way this turned out not to waste your meat. It’s expensive my dude.