I learned the hard way that not all wood works the same when it comes to smoking food. I once used a chunk of mesquite on a batch of chicken thighs and ended up with something bitter and unpleasant.

2. Place the lamb in a 2-gallon Ziploc bag or in a shallow glass baking dish. Pour the buttermilk brine over the lamb to cover the meat. Close the bag or cover the bowl and refrigerate for 2 hours. 3.