Smoked Leg Of Lamb

Ingredients:

6 lb Leg of lamb, bone-in

2 Garlic clove; slivered

Salt Pepper 2 tb Vermouth, dry

2 tb Olive oil

1 Bay leaf; crumbled

1/2 ts Rosemary, dried; crumbled

8 lb Charcoal briquets

2 1/2 c Hickory chips; soaked for

-1 hour & drained 5 qt ;Water

Trim excess fat from lamb.

Cut 1/2-inch incisions 2 inches apart over surface of lamb; insert slivers of garlic into incisions.

Rub lamb with salt and pepper.

Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb.

(Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours. Bring to room temperature before smoking.)

Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained hickory chips.

Add 5 quarts water to water pan.

Place lamb on upper rack of smoker; smoke until instant-reading thermo- meter inserted into thickest part of meat away from bone registers 150F or medium or 160F for well done, 4 to 6 hours.

Serve hot or at room temperature.

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