Racks on racks

Racks on Racks
Just a quick smoke for New Year’s dinner on the Performer Frenched rack of lamb. SPG, with a 24-hour “dry” brine. Target temp of 250°F-275°F with applewood chunks, smoked until 120°F internal and the carryover took up to 125°F. Basted it with herb garlic butter while It rested for a bit until the coals got hot for a quick sear.

Christmas pork rack from Christmas dinner, very much the same process as the lamb, with higher internal pull temp around 130°F. Carryover took it up around 143°F. Rushed the sear a little bit, but turned out fine. Served with Cuban black beans, Tuscan kale salad, white rice and chimichurri.

(I keep forgetting to take pics on the grill, my bad y’all)