How to Smoke a Rack of Lamb | A Beginner's Tutorial

[@darwindean]

Followed the heat and cook time, made up a simple rub with rosemary, thyme, parsley, olive oil and garlic came out absolutely perfect. Used hickory blocks for smoke. Lamb was juicy, full of flavour and not bloody.

[@SmokingHotConfessions]

Sounds delicious mate. Love your work!

[@ActPono]

How hot was he running the smoker?

[@SmokingHotConfessions]

I run it at 275F mate.

[@greeneagle5]

Finally found the cook that I was looking for, and I'd like to thank you for that. Other videos leave wayy to much fat for the way I wanted to present the rack. Great job and super helpful video!! Subbed with noties on!

[@SmokingHotConfessions]

@@greeneagle5 Cheers mate. Glad you liked it. Let me know if there’s anything else you’d like to see.

[@chriswoods2263]

The gamey flavour of lamb is what I like the most. And have done since I was a kid

[@SmokingHotConfessions]

Me too. Have you tried goat? It’s similar but less fatty.

[@paddymoore8249]

Great video bud, fair play from Ireland 🇮🇪

[@SmokingHotConfessions]

Cheers mate. Glad you liked it. Do you eat much lamb in Ireland?

[@TheDrunkenBBQ]

Lamb is fantastic my friend, way underrated 🔥🔥👍

[@SmokingHotConfessions]

I agree. I’m hoping to eat more of it.

[@milltown]

Great video, subscribed.

[@SmokingHotConfessions]

Thanks mate. Glad you liked it. Do you eat much lamb?

[@milltown]

@@SmokingHotConfessions I wouldn’t say “much” because not everyone in the family likes lamb. When I do cook it, I prefer the grill over indoor cooking. Always happy to learn new methods!

[@GAttila85]

Great stuff mate! Can you tell what's in the rub? What kind of wood did you use? Thanks - a new subscriber

[@SmokingHotConfessions]

Hi mate, thanks for the sub! It’s a bought rub, not one of mine, so going off the label, it just says salt, brown sugar and herbs. Look for Jackalope Trading Co - they’ve got great rubs!

[@chasecook3854]

Does the fat cap not render down? Just curious if there is a good reason to remove it

[@SmokingHotConfessions]

To a certain extent, yes, but not all the way. Removing the fat cap eliminates the fat and allows the spice rub to bind directly with the meat.

[@evanplayz2061]

Yes! So much yum!

[@SmokingHotConfessions]

God you liked it!

[@kingdoz]

Great video. What wood chips do you use for lamb? Do you find the different types actually make any difference whatsoever?

[@SmokingHotConfessions]

Thanks mate. I prefer Iron bark as the main fuel and something with deep colour for flavour, like plumb or cherry.

[@steventghc8723]

No binder for the rub?

[@SmokingHotConfessions]

You can if you want, but personally I prefer to go a little bit slower and let the natural juices of the meat act as a binder.

[@klaymoon1]

Amazing vid! Sub'd.

[@SmokingHotConfessions]

Thanks for the sub!

[@waynebroadbent1738]

How long does lamb take to smoke

[@SmokingHotConfessions]

Like any other protein, it depends on which protein, the size of the cut, and the temperature of the smoker.

[@oldmanspeedadventures]

Dribblin so good wifey asked if you have a food van

[@SmokingHotConfessions]

No I dont, but I could strap a small BBQ to do some of these on the back of the KLR!!!

[@oldmanspeedadventures]

@@SmokingHotConfessions I'll book you for next ride

[@rorya4538]

Crazy work trimming all that fat off. Its the best part

[@chriswhite3198]

I'm not trimming fat😅

[@SmokingHotConfessions]

Up to you mate. Some people like it, others don’t.

[@PP-LiverpoolFC]

The fat is what provides that gamey flavor.

[@SmokingHotConfessions]

Yep, so if you like that flavour, leave it. If you don’t, trim as much off as possible.

[@WEALRO]

Fat is the best part when rendered

[@SmokingHotConfessions]

Can’t argue with that!

[@ricka1221]

65 degrees celcius is nowhere to medium rare for a rack of lamb. Rather 52 degrees

[@SmokingHotConfessions]

Hi mate, each to their own, but here's something to think about. www.australianlamb.com.au/cooking/essential-techniques/how-to-tell-when-your-lamb-is-done/#:~:text=Rare%2060%C2%B0C,well%20done%2070%C2%B0C