Easter Lamb, Bear style:
Marinade in this overnight, then in the smoker at 250 - 275°F using olive and oak. Texas crutch at the stall, then cook until tender.
1 Pint red wine,
1 fl oz soy sauce,
2 cloves crushed garlic
1 small handful fresh rosemary
Dry with paper towel, rub some extra virgin olive oil, apply salt and freshly ground black pepper (after marinade), before smoking.