I am continuing to experiment with smoking various cuts of meat in my RT-700, and I’ve decided to try lamb shanks tomorrow. The plan is, at present, to go with a garlic and herb rub, and smoke them at 225 until the hit about 185-190.
Any tips on what to avoid or, better still, how to maximize the results will be greatly appreciated.
Any tips on what to avoid or, better still, how to maximize the results will be greatly appreciated.