How to Smoke a Lamb Shoulder

Introduction:

Smoking a lamb shoulder can result in tender, juicy meat packed with irresistible flavours. In this guide, we'll take you through the process, from preparing the lamb to saucing it with a tantalising BBQ sauce. Get ready to savour the mouthwatering results!

Ingredients:

• Lamb Shoulder
• Flaming Coals Greek Gyros Rubs
• Slow Burner Lamb Lifter Rub
• Low 'n' Slow Basics Jalapeno and Whiskey BBQ Sauce

Step 1: Trim Excess Fat

Start by removing any excessive fat from the lamb shoulder. Leave an ample amount of fat, as it will render down and infuse the meat with delicious flavours and moisture.

Step 2: Apply the Rubs

Generously coat the lamb shoulder with the Flaming Coals Greek Gyros Rubs, ensuring all sides are covered. For an extra herbal kick, sprinkle on the Slow Burner Lamb Lifter Rub.

Step 3: Allow the Rub to Marinate

Let the rub penetrate the lamb shoulder by allowing it to marinate for a while. This will enhance the flavours and contribute to a well-seasoned end result.

Step 4: Prepare the Charcoal

Start your charcoal fire using 1.5 kilos of hardwood lump charcoal. Utilise an Electric Charcoal Starter Wand or alternative methods like a chimney or firelighters to ignite the coals.

Step 5: Control the Temperature

Utilise the Flaming Coals Temp Master Pro to regulate the temperature. Attach it to the side of your Offset Smoker, replacing the bottom vent with the adapter plate. Connect the fan to the control box and set your desired temperature, aiming for 121 degrees Celsius (250 degrees Fahrenheit).

Step 6: Begin Smoking

Place the seasoned lamb shoulder into the Flaming Coals Offset Smoker, ensuring it is positioned properly for even cooking. Close the smoker to create a controlled smoking environment.

Step 7: Spritz and Moisturize

After one hour of smoking, check the lamb shoulder and spritz it with apple juice to keep it moist. Repeat the spritzing every half hour before proceeding to the next step.

Step 8: Maintain the Fire

Add another handful of charcoal and a few cherry chunks to sustain the heat and enhance the smoky flavour as needed.

Step 9: Monitor the Progress

Around the four-hour mark, check the lamb shoulder for tenderness by probing it for resistance. Additionally, keep an eye on the internal temperature to ensure it reaches the desired level.

Step 10: Wrap and Continue Cooking

Once the lamb shoulder has reached a satisfactory tenderness, remove it from the smoker and wrap it with butcher's paper. Return it to the smoker and cook for an additional three hours while wrapped.

Step 11: Test for Doneness

After three hours of wrapped cooking, probe the lamb shoulder again to test for tenderness and monitor the temperature. Once done, remove it from the smoker and allow it to rest.

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.

Conclusion:

By following these steps, you'll achieve a succulent and flavourful smoked lamb shoulder. From the initial seasoning to the final saucing, each stage contributes to an exceptional culinary experience. Enjoy the fruits of your labour and savour every bite of this delicious smoked delicacy.

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by: Michael Wilkie