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?

Bigtorah
  • 2239 views
  • 1 Comment

1 Comment

Lindsay-Jean H.
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?
 
Recommended by Food52

Popular on Food52