Wood Recommendation:- Oak,Hickory
Start by preparing the lamb leg by removing any excess fat and sinew. This will help the leg cook more evenly and allow the rub and smoke to penetrate the meat more easily.
Mix together your rub, which include ingredients such as garlic powder, onion powder, dried herbs (such as thyme or rosemary), cumin, and paprika. Rub the lamb leg generously with the mixture, making sure to cover all surfaces.
Cover the lamb leg with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
Set up your offset smoker to a temperature of 225-250 degrees Fahrenheit using a combination of charcoal and wood for smoking (such as hickory or apple wood).
Place the lamb leg on the smoker and smoke it for about 1 hour per pound, or until the internal temperature reaches 145 degrees Fahrenheit for medium rare or 160 degrees Fahrenheit for medium.
While the lamb is smoking, prepare a mop sauce by mixing together 1 cup of apple juice, 1/4 cup of olive oil, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of your rub.
Every 30 minutes, baste the lamb leg with the mop sauce to add extra flavor and moisture.
Monitor the temperature of the smoker and add more charcoal and wood as needed to maintain a consistent temperature.
Once the lamb leg reaches the desired internal temperature, remove it from the smoker and let it rest for at least 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy finished product.
Serve with your choice of sides and enjoy the delicious smoky flavor of your perfectly smoked lamb leg!