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SPAM Filter: re-type this (values are 0,1,2,3,4,5,6,7,8,9,A,B,C,D,E, or F)
you are quoting a heck of a lot there.
[QUOTE]blah blah blah[/QUOTE] to reply to largefreakatzero.
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[QUOTE="largefreakatzero:1412968"]I've heard of the mustard method, never tried it, I just use water before applying the rub -- the water just helps dissolve the spices. Saving bones for stock is always a good call. Doing lamb on the smoker/cooker adds a whole new dimension to the meat. Just spend time trimming fat before dry brining. That's the problem with lamb, it's not cheap and it's fatty -- yeah you trim the fat, but you also pay for all that fat. [/QUOTE]

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