Lamb leg today. Plan is 80° for five hours or so, maybe less, or more; not experienced enough to tell! Finished temp 60° coz kids no like rare. Will roll it around over hot coals for Maillard purposes at the end. Smoke is cherry.
A mixture of mustard powder, fresh thyme, garlic, sugar, star anise, fresh rosemary, lemon zest, salt, pepper.
Mega. The rub and smoke added a really lovely but subtle flavour. Thanks to @MGOwner for the influence.
Meat was from The Ginger Pig, I couldn’t face local… I doubt his would be worse but Ginger Pig was eye wateringly expensive. I have been weighing up actual cost against the cost of time spent with a cunt.