Smoked Leg Of Lamb - cooking recipe

Ingredients
    1/2 cup olive oil
    1/2 cup wine vinegar
    1/2 cup dry white wine
    1 teaspoon sea salt
    1 teaspoon pepper
    1 teaspoon dried rosemary
    1 teaspoon dried marjoram
    1 tablespoon minced garlic
    5 -6 lbs leg of lamb
    hickory wood chunks or chips
Preparation
    Stir together first 8 ingredients until blended.
    Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally.
    Soak a couple cups of wood chunks/chips in water at least 30 minutes.
    Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
    Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
    For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
    Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225\u00b0 F temperature.
    Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150\u00b0F Add charcoal, wood chunks, and water to smoker as needed.
    Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.

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