Costco leg of lamb, 4.6 lbs, $5.49 per lb. Slathering it in, per lb:
2 cloves garlic .25 Tbsp salt (this is a change from the past, when it was too salty) .25 Tbsp pepper (to match the salt now) .5 tsp oregano .5 Tbsp rosemary (my current recipe says .5 tsp but I don't believe it, so I'm trying Tbsp) .5 tsp thyme 1 Tbsp olive oil
So, 5 cloves garlic, 1 1/8 Tbsp salt, 1 1/8 Tbsp pepper, 2.25 tsp oregano, 2.25 Tbsp rosemary, 2.25 tsp thyme, 4.5 Tbsp olive oil. Ish. This isn’t rocket surgery.
We’ll smoke it at 250℉ until it hits 160℉, probably a bit more than 2 hours.
1430: meat is prepped
1500: meat is on the smoker
1700: meat is at 156, close enough! Time to make the potatoes and rolls.
1720: meat is off at 162, perfect.
The flavor and texture was fantastic. I think this amount of salt, pepper, and rosemary was correct.
Looking at this a few days later - I miscalculated garlic and did not do enough… Oh well - it could have been more garlic-y.