HeyBertHeyErnie Posted May 9, 2019 Share Posted May 9, 2019 So I've made up a quantity of Wayne's recipe rub from the marinade and rub thread, and stuck it all over a leg ready for a Saturday bbq using my new coconut briquettes. Gotta say, I'm not surprised it has had good feedback, the rub smells lovely. Gonna serve with some pitta, homemade hummus, a mint and yoghurt labneh, and some fruity cous cous. I've only got mesquite chips, thoughts? I'm thinking next to none, let the rub and lamb speak for itself? 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 9, 2019 Share Posted May 9, 2019 Looks great π you donβt need to go heavy and on the smoke. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 9, 2019 Share Posted May 9, 2019 13 minutes ago, HeyBertHeyErnie said: So I've made up a quantity of Wayne's recipe rub from the marinade and rub thread, Which Rub is it? Quote Link to comment Share on other sites More sharing options...
HeyBertHeyErnie Posted May 9, 2019 Author Share Posted May 9, 2019 Β 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 9, 2019 Share Posted May 9, 2019 Looked for this rub for this weekend Tailgate. Quote Link to comment Share on other sites More sharing options...
Justin Posted May 9, 2019 Share Posted May 9, 2019 Nice one Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted May 9, 2019 Share Posted May 9, 2019 Yuuuuuuummmmyyyyyyyy Quote Link to comment Share on other sites More sharing options...
HeyBertHeyErnie Posted May 12, 2019 Author Share Posted May 12, 2019 (edited) So firstly, cannot recommend that rub enough. Lovely, kick of heat in the background behind some real flavour depth. It was rubbed 36 hours before I started cooking at 1200 Saturday, having taken it out the fridge at 0730. It weighed 2kg, I had the smoker at around 115, and set it 1/3 of the way back from furthest away from the firebox on my offset. 2 hrs in I rubbed a little olive oil over to stop it drying out as there wasn't a lot of fat, and I wrapped it in foil as soon as it hit 40deg to try and keep it at the tenderising temp as long as possible. I flipped it over once before wrapping it as well, but I don't seem to get any problems cooking one side of joints more than the other, not sure why, but not complaining.Β I dropped a very small handful of mesquite in as I started cooking, and I presoaked them which I don't normally do. In fact I've never done it before π€because of what I'd read. I know there's a big debate about it, but I work off results not internet theories, and I'm a presoak convert on my setup. I think soak/not soak is very condition dependent, and with my offset, and the heat of my firebox relative to my cooking chamber temps I think I need to presoak to stop them just all flaming up and oversmoking everything. Anyway, that's a long subject and all I can say is my smokiness level was perfect. Where are we? We're currently at 40deg and foil wrapped. I closed the damper gradually as the int temp rose, until at 55deg I closed everything completely and just left it it in the shut down BBQ until the very second my IT hit 61. This was at about 1540, and I then removed it and wrapped as in pic, using a good 87 layers of cling film first, then in my wife's oven mitts ππ and a teatowel. It briefly hit 62, and then slowly dropped to 48 by 1830, when I stuck it in the oven to rewarm to 60 for serving at 1930. It's worth mentioning that the juices/fat that were in the foil when I took a peek (nibble π) had pretty much all been reabsorbed as it relaxed when I eventually unwrapped to serve. Everyone loved it, rave reviews. I never got a pic of it presliced as I forgot, sorry. But thanks to Wayne, for the rub recipe, thanks everyone for posting all your experiences so I could cobble mine together, and hope this helps the next poor chap who's only ever cooked lamb on the Barbie once properly, by accident, 10 years ago. ππ Edited May 12, 2019 by HeyBertHeyErnie 1 1 Quote Link to comment Share on other sites More sharing options...
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