British BBQ Society Forums

Hi all,
Thought I'd start a thread about what we are cooking or planning on cooking at the weekend.
I cooked some salmon last night and now today I'm smoking a lamb shoulder with rosemary, thyme, garlic with salt and pepper.

Happy smoking everybody!


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Going to be doing a big brisket al la Aaron Franklin styley its 8.6KG never done one as big

Wow that is a mighty bit of meat. Are you going to go for 275f like he suggests in the book?


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I normally do 230f to 250f but I may go higher or I will be there 2 days

Lamb does well at 230-250 F (110-120 C)

I was going to be testing out some ribs on my new FEC-120 but unfortunately is isn't working yet

Did a half leg of lamb (cheap lidl stuff) yesterday on the gmg but was pretty tasteless as far as lamb goes. Maybe the leg generally isn't what my mum used to cook for roasts before that had plenty of flavour.


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Was it British lamb?
I've cooked my shoulder at 300f for 2 hours then wrapped in foil as per this recipe
http://grillstock.co.uk/blogs/archives/ ... lder/2511/ at 225f for 4 hours. Smelt real good just before I wrapped it.


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In the GMG smoking guide I read that they recommend searing the meat in the grill before the low smoke. This helps to get the caramelised flavours. It worked on my Davy Crockett.

I'm gonna try that next time on my weber kettle set up for two zone cooking and with a leg of lamb next time


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