NFT: Next up on the smoker

In regards to the rack of lamb, I have never smoked one.. A leg of lamb yes and this is what I did.
Marinade/rub/and finish
Equal parts 1 tsp dry marjoram and dry rosemary finely ground in coffee grinder.
½ of 1 medium onion
2 garlic gloves
¼ cup olive oil
Salt & pepper to taste
Rosemary sprigs
Greek yogurt
Seedless cucumber peeled and diced
Minced garlic
½ Lemon juice
Tbsp Fresh mint or ¼ tsp dry
Olive oil
Kosher salt &Pepper
Naan or pita bread
Pico di gallo without the cilantro

Puree garlic and onion in food processor until mixture is almost too liquid state. Put in strainer and allow too drain most of the water out of it. Add the ground herbs, olive oil and S&P and mix well. Marinate lamb over night. Cooking- use a light wood nothing very strong like mesquite recommend apple/cherry or hickory. For this I would recommend a hot smoke lamb over medium rare to medium IMO is not worth the trouble. I would do this on the highest heat you are able to 300 plus if possible. Cook rack until 125 internal Temp on the smoker remove and allow to rest, for about 15 to 20 minutes.

While you are waiting for the lamb take yogurt, cucumber, garlic, lemon, mint & olive oil and mix together for your tzatziki sauce. You can always buy this in the store but I choose to make it myself.

Cut your lollipops then add the rosemary sprigs to the smoker wait until you are really getting the perfume of the rosemary. Put the lollipops back on maybe a minute each side only to reheat and get the perfume of the rosemary infused not looking to cook it very much more at this point. When meat is ready toss naan or pita on to heat up and serve family style with the pico and sauce.





Brisket assuming you are using a whole brisket.

1/2 cup black pepper corn
1 tbsp dry juniper berries
1 tbsp granulated garlic
1 tsp granulated onion
1 tsp jalapeno powder (I dehydrate my own and grind but can be bought in store)
Kosher salt as desired

Coarse grind all together in coffee grinder and completely cover brisket wrap and refrigerate 24 hours. Smoke on low 225 or so give or take 12 to 13 hours or 1 hour 15 minutes per pound. Remove and rest. For burnt ends remove the cap and re-season and smoke for additional 3-4 hours.

Brisket is the only Q I use with a store bought sauce I use dinosaur wango tango sauce which is a habanero bbq but great with brisket, to each his own.

IMO, that's far better marinated and thrown onto a hot grill (even better, cut up as chops although the presentation isn't as nice). Smoking and lamb I'd prefer cuts with more intramuscular fat like the leg or shoulder. I do a mean pulled leg of lamb.

rack of lamb may not be the best idea for the smoker

now smoked lamb-burgers -- that would be cool

grilling rather than smoking. I hinted to that fact during my recipe however should have stated that from the start. A rack is a lot more work than a leg and IMO not worth the extra work. Sure you can do it especially if you are simply trying to learn how to cook and use the equipment. But as stated above I used a leg and was great I altered my recipe for what you asked for.

At any rate wish you luck and do exactly what your mother told you not to do. Play with your food there is not a chef in this world that did not go off the range just to see if it would work. Many failed but as you see many have succeeded and are on TV.

It's all about what you like and are willing to do. If you are testing something but feeding the family have a back-up plan just in case to make sure they all are feed. That’s the great thing about food and why I decided to make it my career.
I use my home as a test kitchen and it's fun granted some failures but a lot more successes

I've done this twice, and it came out perfect each time.

Comments that I got were that it was comparable to the best BBQ restaurants here in Texas.

WARNING: The guy in the video sliced the brisket exactly oppositely wrong.
Franklin style brisket - ( New Window )

FYI: Franklin is (arguably) one of the best BBQ restaurants in Texas.

I posted the above video because that guy goes through the whole process. Alternatively, you can opt to see Franklin himself describe it, but its in three different videos (on YouTube type "Franklin brisket".

Below is a video of him trimming the brisket (not one of the three I mentioned above). Very useful.
Franklin describing how he trims the brisket - ( New Window )

definitely worth a read.

I am sure I will fuck up at some point. I just hope I hold the heat correctly in the smoker.

As far as the rack of lamb goes, I agree. It is probably better seared or grilled. I just wanted to see if anybody had some idea but the right idea seems to not smoke them.