How to cook Lamb Shoulder on the Flaming Coals Offset Smoker


Step 1: Remove all the excess fat and skin from the lamb shoulder


This image shows a man trimming the fats of lamb shoulder


Step 2: Season the lamb with your favourite seasoning, today we are using the Slow Burner BBQ ‘Lamb Lifter’ rub. 


This image shows a man seasoning the lamb shoulder with Slow Burner bbq Rub


Step 3: Place the lamb into the Flaming Coals Offset smoker running at 275 Fahrenheit 


This image shows a lamb shoulder cooked on offset smoker


Step 4: Spritz with apple juice every 30 to 40 minutes. 



Step 5: When the lamb reaches an internal temperature of 160 to 165 degrees Fahrenheit it’s time to wrap!

Step 6: Place the meat side down on a bed of butter, top with apple juice and wrap tightly in the foil. 


This image shows a man wrapping the lamb shoulder in the foil with butter.


Step 7: Place the lamb shoulder back into the Offset Smoker


Step 8: Once the lamb reaches an internal temperature of 205 degrees Fahrenheit remove it from the offset and allow it to rest. 


Step 9: Once properly rested start to pull apart your lamb. 


This image shows pulled lamb shoulder

Step 10: Enjoy! 


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by: Michael Wilkie