Today I’m smoking brisket, salmon, and lamb. Last night I brined the fish, then got it drying around 10, and started the smoker at 1250. I’ll smoke it until about 1700, then do the lamb to 160℉, then do the brisket overnight. The lamb is 5.7 lbs at $7.99 per lb, brisket 14.2 at $4.99 per lb. Unfortunately the brisket has a ton of fat on it - this was a bad buy. Doing these all at the same time means I only have to clean the smoker once.
12 Feb 1320: fish is on the smoker
1450: lamb is in the fridge marinating
1720: fish is done
1750: lamb is on at 250℉
2030: lamb is done! It is between 157℉ and 160℉.
2130: brisket is on
13 Feb 1300: brisket is done, everything’s off!
You know, the lamb bark is a little salty. I think maybe it always has been. Perhaps next time I should use a similar salt content as I do with brisket and salmon and such. Otherwise everything was great. Unfortunately one of my temperature probes is having trouble now - the marked one - it looks like an open circuit.