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?

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1 Comment

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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