Hey Y'all,
I can't believe its taken me this long to join this forum. I've had a BPS drum smoker for a few months now and have used it almost every weekend. I've made tri-tip and chicken too many times to count, along with ribs and butts. Love my drum smoker. This weekend I decided to make some lamb. Best decision ever!
I prepped the drum smoker and got it going at a consistant 225. I soaked a bowl full of cherry wood in water for over an hour and stole a bunch of rosemary branches from my neighbor. I threw the soaked wood and rosemary branches on top of the coals right before I threw the meat on to produce the most smoke.
For the lamb chops, I wrapped the sides with bacon, then sprayed the top with olive oil, sprinkled on some BPS Little Louie's seasoned garlic rub, and put a bit of chopped rosemary on top; repeated for the bottom. Kept on the smoker till internal temperature was 135 (didn't flip it) and pulled it. The lamb chops came out amazing!
For the rack of lamb, I made a paste of chopped rosemary, garlic, mint, olive oil, and BPS Little Louie's and let it hang out in my fridge over night. I brushed it on the rack of lamb, after cleaning it up a bit. Wrapped up the exposed bones in foil and stuck it on the smoker. Left on smoker until 120 internal temperature, then pulled it. Got my grill nice and hot and seared the rack until an internal temperature of 135. Let the rack rest for 10 minutes before cutting up. Came out great, but not as good as the lamb chops.
I also smoked a chicken to make chicken salad for lunch this week
I love my drum smoker...
I can't believe its taken me this long to join this forum. I've had a BPS drum smoker for a few months now and have used it almost every weekend. I've made tri-tip and chicken too many times to count, along with ribs and butts. Love my drum smoker. This weekend I decided to make some lamb. Best decision ever!
I prepped the drum smoker and got it going at a consistant 225. I soaked a bowl full of cherry wood in water for over an hour and stole a bunch of rosemary branches from my neighbor. I threw the soaked wood and rosemary branches on top of the coals right before I threw the meat on to produce the most smoke.
For the lamb chops, I wrapped the sides with bacon, then sprayed the top with olive oil, sprinkled on some BPS Little Louie's seasoned garlic rub, and put a bit of chopped rosemary on top; repeated for the bottom. Kept on the smoker till internal temperature was 135 (didn't flip it) and pulled it. The lamb chops came out amazing!
For the rack of lamb, I made a paste of chopped rosemary, garlic, mint, olive oil, and BPS Little Louie's and let it hang out in my fridge over night. I brushed it on the rack of lamb, after cleaning it up a bit. Wrapped up the exposed bones in foil and stuck it on the smoker. Left on smoker until 120 internal temperature, then pulled it. Got my grill nice and hot and seared the rack until an internal temperature of 135. Let the rack rest for 10 minutes before cutting up. Came out great, but not as good as the lamb chops.
I also smoked a chicken to make chicken salad for lunch this week
I love my drum smoker...