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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?

asked by Bigtorah 8 months ago
1 answer 658 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 8 months ago

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: -- it seems EmilyC went for low and slow at 200 - 220° F.

How did yours turn out?