My notes for future reference – pretty much the main reason I’m putting all this stuff down.
As I type this, it’s 3:30 a.m. And the brisket is just about to go into the smoker. I’m just waiting for the smoker to hit 250 degrees.
So, I know this is a beer blog but…
I just threw the de-boned leg of lamb on at 2:56 p.m. My target temp is 145 degrees. I’ll use this post as notes going forward. Smoker temp is 225 degrees. But the Traeger temp does fluctuate wildly.