Lamb breast

First time smoking lamb breast today.

Lamb breast was from H-E-B seasoned with 2 Gringos Chupacabra Brisket Magic along with some sage, basil , rosemary, mint and cinnamon added for a Greek kick. Smoked low and slow all day at 180° over post oak, then wrapped and finished at 300° until probe tender, rested for an hour before serving. It was juicy, tender, and smokey! Served with my homemade smoked mac-n-cheese and corn on the cob. Everything was absolutely delicious!