Smoked Leg of Lamb

• 6 pounds leg of lamb bone-in
• 2 each garlic cloves slivered
• 1 x salt
• 1 x black pepper
• 2 tablespoons vermouth dry
• 2 tablespoons olive oil
• 1 each bay leaves crumbled
• 1/2 teaspoon rosemary leaves dried, crumbled
• 8 pounds charcoal briquette
• 2 1/2 cups hickory seasoning
• 5 quarts water

1. Trim excess fat from lamb.
2. Cut 1/2-inch incisions 2 inches apart over surface of lamb; insert slivers of garlic into incisions.
3. Rub lamb with salt and pepper.
4. Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb.
5. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours.
6. Bring to room temperature before smoking.
7. ) Set up smoker, using 8 pounds briquets and 2 1/2 cups soaked and drained hickory chips.
8. Add 5 quarts water to water pan.
9. 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.

lamb bone, garlic, salt, black pepper, vermouth dry, olive oil, bay leaves, rosemary, charcoal briquette, hickory seasoning, water

Taken from recipeland.com/recipe/v/smoked-leg-of-lamb-34850 (may not work)