Smoked Leg of Lamb on Weber Kettle | Barlow BBQ 4K

[@Being-a-Biker]

Thank you so much for the video. Just did a 2.8 kg lamb like this and cooked it for 5,5 hours. It came out so tender I could not carve it, it literally was breaking apart… I did however marinade it in garlic, rosemary and general spices and a half of bottle of red wine overnight…. Wow…. Thank you again

[@FaceMan-hx3uy]

Wow, a great step by step video...Many Thanks. I will try fat side up to keep the meat a little more moist...again thanks!!

[@Baltihunter]

That looks delicious. I’ve got a 1/2 leg of lamb. I’m going to do this with it on Sunday 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿🇬🇧

[@seangray4512]

oh man...my mouth is watering right now just looking at that, thanks for the tips yowl!

[@BarlowBBQ]

Thanks so much!!

[@ruckusallen]

great video guys loved it... we got our first leg of lam never tried it before.. we have a pit boss smoker, gonna follow your recipe ... blessings

[@Aviator1047]

Hi, Matthew and Martha. That lamb looks delicious! 😋 Your neighbor from Punta Gorda. Have a great weekend U'all!!! 😎 Best, Doug

[@wheat1096]

hello from GA Matthew and Martha, very very nicely done , the color looked outstanding cheeers

[@BarlowBBQ]

Thanks so much!! 🔥🔥

[@chrismorse2096]

Anxious to try this recipe on my Weber!

[@chrisphillips1114]

Great teamwork guys

[@BarlowBBQ]

Appreciate ya!

[@donovanchang452]

On the glorious day of 08/30/2022 tried this recipe for the family. The praises received had me on another planet. Absolutely superb this leg of lamb was. My compliments!!

[@BarlowBBQ]

Glad to hear it, congrats!!

[@mcm4point2o]

ain't no game, in yalls lamb game. I dig!

[@ChrisHansenBBQ]

Looks yummy. Did one couple of years ago. Soo good 👍🏻

[@silverpalmz6024]

Thank u for this video,... I like I subscribe 🤙

[@BarlowBBQ]

Thanks!!

[@kjohnson3177]

I can recall only 1 video where they admitted the meat was dry. It's hard to admit when sharing with thousands of fans. However, cooking lamb to 200 plus is to high for that meat, unless of course you want it well well done. 145 should be the target if you want to maintain decent moisture. I do thank you for the content.

[@Baltihunter]

Nice red ring around the outside 😛

[@danielploy9143]

Great googlie mooglie that looks guud.

[@BarlowBBQ]

😄👍👍

[@TuscanyFTX]

Where at in SWFL?? I’m in Cape Coral and have a 500 gallon offset smoker in my back yard. Been wanting to try a pulled lamb for a while now. I always smoke them then sear them and slice it up and serve them as steaks. So good.

[@BarlowBBQ]

Hey neighbor we are over near Englewood! Hope you're doing ok after Ian... we're gonna be back to making videos soon. Thanks for watching! 🔥🔥

[@MrVeteranVlogs]

Great video

[@hartdean101]

Hello. What temp range did you aim keeping the bbq at through out the 6 hours

[@Osamabintardin]

300f

[@LesserDragonYT]

How many times did you top up the charcoal? This will be my first smoking attempt can't wait to try

[@BarlowBBQ]

Just keep your eye on the coals throughout the cook. Check every 30 minutes to an hour if you want. If you notice that the coals are getting low then you know it's time to add some more!

What it you don't have a divider basket for the grill and pit to separate the charcoal?

[@BarlowBBQ]

No worries, just stack up your charcoal on one side. Or just order a basket from Amazon real quick (or Walmart)! 👌

@@BarlowBBQ really? I never knew that but what does water in the bottom does to meat when smoking it?

[@Baltihunter]

No vampires coming near you pair 👹

[@luap89]

OH YES OH YES

[@BarlowBBQ]

YESSSSS

[@shaunbarnett2972]

Looks absolutely delicious. Not sure about all the garlic though but then I"m not a fan. For me it'd be more like spices and maybe some brown sugar, BBQ sauce etc.

[@BarlowBBQ]

All good, there's no right or wrong! Use what you like! 😉👍👍🔥🔥

[@onlyychevys]

I'm not a big fan of lamb but I would eat that for sure. I love garlic lol

[@bob75819]

looks good, great video. if i could make one suggestion, I hate seeing people use briquets unless they are all natural. most briquets are made with oil by product called coke which is some nasty stuff. natural lump or briquets do not contain coke.. happy grilling!

[@BarlowBBQ]

I use B&B almost exclusively now 👍

[@dtrain1476]

I don’t take my internal temperature past 145% when I smoke a Leg of Lamb

[@BarlowBBQ]

👌

[@georgedragich6056]

I would rather slice it paper thin than pull it.

I thought you supposed to cut off the fat because it tastes terrible?

[@BarlowBBQ]

Thought we'd leave it on this time for the smoke 💨💨

@@BarlowBBQ but don't the fat taste terrible?

[@Alex-ye1br]

you checked it too often

[@wisam1991]

Why not have the fat on the top?

[@BarlowBBQ]

Fat on top prevents bark from developing 👌

[@dysonadams]

Nice tattoo

[@Spiderman1a]

Just the meat

[@Nomad454]

I’m sure this was absolutely delicious. But am I the only one who thought the garlic gloves stuffed into the pockets all over the meat looked like pustules or tonsil stones?? lol that triggered my trypophobia made me lightheaded..

[@jamesallan3533]

He nearly bent the fork trying to shred it! Looks bone dry!

[@MoHi-cx8py]

Love lamb, can never dry it or over cook it