Plan for about 35 minutes per pound at 250F, roughly 1 hours for a typical 2 lb cut. Pull it at 130F internal. Pull at 130F for medium-rare, then sear. Don't overcook lamb.
Pro tip
Pull at 130F for medium-rare, then sear. Don't overcook lamb.
Cook to temp, not time
Every smoke is different. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target temp and cook until it hits.
FAQ
How long does it take to smoke rack of lamb?
About 35 minutes per pound at 250F, roughly 1 hours for 2 lbs, but always finish by internal temperature (~130F).
What temp do you pull rack of lamb?
Pull rack of lamb at about 130F internal, then rest before serving. Pull at 130F for medium-rare, then sear. Don't overcook lamb.