I am smoking the front quarter lamb. What is the best temperature for this?

should I go long and hot like a brisket or ribs 180 or should I do 145 and call it quits because it is not a brisket?

Posted by: Bigtorah
April 26, 2016

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Lindsay-Jean H.April 27, 2016

I'm sorry this didn't get answered in time for you, but wanted to share a prior thread on the topic for anyone else who might try it: https://food52.com/hotline...... -- it seems EmilyC went for low and slow at 200 - 220° F.

How did yours turn out?

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