Summer Beaujolais Party with Smoked Lamb

Here is some of the table spread. Local Duxbury oysters and marinate olives and feta with toasted pita points. http://www.epicurious.com/recipes/food/views/101876

We smoked three leg of lamb with different rubs over hickory for 10 hours.

Very tasty. Here I am mopping with thyme & rosemary bundles.