Lamb rack


Active member
Pacific Northwest
Grill(s) owned
Dry brine with salt. Mixed up butter, garlic, parsley, rosemary and pepper and smeared it all over. Sat in fridge for a bit. Smoked at 250 (but reduce to 200 because it was going too fast) to an IT of about 140. Rested in foil. Seared before cutting on grill grates.

Oh yes, it was delicious!

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