How to Roast Lamb Shoulders on the Flaming Coals Offset Smoker

This image shows pulled lamb shoulder

 

Step 1. Trim the lamb shoulder of all extra fat and skin.

 

This image shows a man trimming the fats of lamb shoulder

 

Step 2. Use your favourite seasoning on the lamb; today we're using the Slow Burner BBQ "Lamb Lifter" rub.

 

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

 

Step 3. Put the lamb into the Flaming Coals Offset smoker, which should be set to 275 °f.

 

This image shows a lamb shoulder cooked on offset smoker

 

Step 4. Every 30 to 40 minutes, spritz with apple juice.

 

This image shows lamb shoulder being spritz with apple juice

 

Step 5: The lamb should be wrapped when its internal temperature reaches 160 to 165 degrees Fahrenheit.

Step 6: Place the meat side down on a bed of butter, drizzle apple juice on top, 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: Remove the lamb from the offset and let it rest until its internal temperature reaches 205 degrees Fahrenheit.

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