SmokinJohn
Babbling Farker
- Joined
- Oct 15, 2012
- Location
- Anaheim, CA
So I bit the bullet and bought a lamb shoulder. 3 lbs. No pic of the nekkid little lamb. sorry.
Rubbed with a paste of garlic, oregano, black pepper and parsley, and let it sit overnight.
No, I did not add salt to the rub; I have been placed on a low sodium diet (I still cook full sodium for my friends and family), and I wanted to see if the lamb really needed it. It didn't.
Put the little lamb in the UDS and let it sit at 275 for about 3 hours.
The pan had water in it. I used maple wood chunks.
The IT was 160, so I pulled it and foiled it. I will let it go a little longer next time, as the pulling was not as easy as it is with a pork shoulder.
Here are the leftover parts: Fat and bones. I got a 50% yield from this shoulder.
The taste? OMFG. I don't care if you hate lamb. You will love it smoked. Now I see why our Australian brethren have tried to keep it a secret.
Rubbed with a paste of garlic, oregano, black pepper and parsley, and let it sit overnight.
No, I did not add salt to the rub; I have been placed on a low sodium diet (I still cook full sodium for my friends and family), and I wanted to see if the lamb really needed it. It didn't.
Put the little lamb in the UDS and let it sit at 275 for about 3 hours.
The pan had water in it. I used maple wood chunks.
The IT was 160, so I pulled it and foiled it. I will let it go a little longer next time, as the pulling was not as easy as it is with a pork shoulder.
Here are the leftover parts: Fat and bones. I got a 50% yield from this shoulder.
The taste? OMFG. I don't care if you hate lamb. You will love it smoked. Now I see why our Australian brethren have tried to keep it a secret.