Smoked Lamb Leg

I’ve been wanting to smoke some lamb for a while came out delicious! Both the lamb and pork butt were smoked to 165 internal at 250 on my 18” WSM then wrapped and pulled at 195 total about 8 hours for the lamb and 10 hours for the pork. Made a Greek style marinade for the lamb and poured it over and let it soak in the aluminum.

PS reheating it in the air fryer makes some crispy bits that are to die for! Definitely recommend trying this.