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Place the lamb shoulder, fat cap up, onto your smoker. Cook the lamb shoulder until it reaches an internal temperature of 195 to 205 degrees Fahrenheit, or until it is nice a "fall apart tender". Total cook time will depend on how hot you keep your smoker. Once the meat has met your preferred degree of doneness, pull it off the smoker and.
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Instructions: 1. Mix the ingredients for the rub together in a mixing bowl, set aside. 2. Clean the lamb shoulder of any excess fat. Don't be too aggressive with the trimming, about ¼" is good for basting as the lamb smokes. 3. Rub the seasonings onto the shoulder all over. Press the rub onto the meat.
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Recipe 1 - Sweet and Smoky. For the rub, try a blend of rosemary, pepper, sea salt mustard seeds, garlic cloves, and sweet paprika. Aim for about 2 tablespoons of each ingredient but feel free to add more or less, depending on your tastes. Thoroughly rub your lamb shoulder and let it rest at room temperature for 30 minutes.
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Place the wrapped lamb in a large aluminum pan and then unwrap the lamb from the foil, letting the juices inside the wrap to spill into the pan. Let the lamb shoulder rest fully intact for 30 minutes. Pull the lamb apart using bear claws or two forks, removing the bone and any excessively fatty pieces as you pull.
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Smoke for around 4 hours in temperatures of around 250 to 300 degrees F. In the last hour, increase the temperature to around 300 - 325 degrees F to ensure that the fat melts away. Remove the lamb shoulder from your smoker when the internal temperature reaches 195 - 203 degrees F, and then wrap it in a foil.
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Place the lamb shoulder on the smoker and smoke for three hours. Insert an instant-read Bluetooth thermometer, like the Thermoworks Smoke Unit, to monitor the internal temperature. In this phase, the smoked lamb will start to turn red and develop a bark. After three hours, start to spray the shoulder with the spritz.
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Place your lamb roast on the unlit side of the grill and close the lid. Smoke the meat for about 6 hours, replacing the pouches with 2 fresh ones every 90 minutes or so. If necessary, crank up the heat under the new pouch until smoke starts to come out then bring the heat back down to low.
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Step 12: Rest and Prepare for Serving. Allow the lamb shoulder to rest, allowing the juices to redistribute and flavours to settle. Remove the bone and pull the tender meat apart. Finally, sauce it with the delectable Low 'n' Slow Basics Jalapeno and Whiskey BBQ Sauce for an extra kick of flavour.
Shoulder of Mutton
Increase the smoker temperature to 300° and smoke until the internal temperature of the lamb reaches 200°F. Remove the lamb from the smoker and let it rest for an hour. Shred or pull the lamb and serve it warm on a pita with hummus or BBQ sauce. Enjoy your delicious smoked lamb shoulder!
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Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250° F. While the smoker comes to temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.
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While the shoulder smokes, combine the Worcestershire and water in a food safe spray bottle. After 90-120 minutes on the grill, and the rub sets, spray the shoulder every 30-45 minutes with the Worcestershire/water mixture. When the smoked lamb reaches 150F-170F wrap in foil and put back on the grill.
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Lay the lamb shoulder out and trim any excess fat or uneven parts. Give a gentle coat of mustard over the whole lamb shoulder. Sprinkle with the herb rub, then sprinkle with a lighter coat of the pork rub. Place the lamb shoulder on the smoker and smoke for 3 hours.
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Use 1.5 percent of the weight of the meat to determine your salt amount if unsure. Let the salted meat sit uncovered in the refrigerator for 8 to 24 hours. Prepare a smoker at 275 degrees. While.
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Pre-heat a smoker or pellet grill to 275f. In a spray bottle, combine water and cider vinegar, and set aside. Prepare the lamb shoulder by coating well all over with olive oil. Add the seasoning, and ensure the whole shoulder is generously coated. This seasoning is the foundation to your bark. Place the lamb into the smoker and cook for 45 minutes.
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Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and pre-heat to 250 degrees F. While the smoker comes to temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides. Place in the smoker.
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When cool, submerge the lamb shoulder in the brine, weighting it down with a bowl if necessary to keep it fully submerged. Refrigerate the brined lamb at least 12 hours, up to 48 hours. Meanwhile, prepare the dry rub (below). When ready to smoke the lamb, remove it from the brine and pat dry. Preheat your smoker to 235° and load with it.
