Smoking a Delectable Lamb Shoulder: A Step-by-Step Guide

Introduction:

Smoking a lamb shoulder can yield succulent, moist meat infused with captivating tastes. This comprehensive guide will lead you through the entire journey, starting with lamb preparation and culminating in the application of a tantalizing BBQ sauce. Prepare yourself to indulge in the delectable outcome!

 

 

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

Begin by trimming away any excess fat from the lamb shoulder. Ensure to retain a generous layer of fat, as it will gradually melt during the cooking process, imparting delightful flavours and ensuring the meat's succulence.

 

 

Step 2: Apply the Rubs

Thoroughly apply the Flaming Coals Greek Gyros Rub onto the lamb shoulder, making sure to coat all surfaces generously. For an added herbal punch, evenly sprinkle the Slow Burner Lamb Lifter Rub.

 

 

Step 3: Allow the Rub to Marinate

Allow the rub to permeate the lamb shoulder by letting it marinate for a period of time. This step will intensify the flavours and contribute to a perfectly seasoned final outcome.

 

Step 4: Prepare the Charcoal

Initiate your charcoal fire by employing 1.5 kilos of hardwood lump charcoal. Ignite the coals using an Electric Charcoal Starter Wand or explore alternative approaches such as a chimney or firelighters.

 

 

 

Step 5: Control the Temperature

Make use of the Flaming Coals Temp Master Pro for temperature control. Securely affix it to the side of your Offset Smoker, substituting the bottom vent with the adapter plate. Connect the fan to the control box and designate your preferred temperature, targeting 121 degrees Celsius (250 degrees Fahrenheit).

 

 

Step 6: Begin Smoking

Placed the well-seasoned lamb shoulder within the Flaming Coals Offset Smoker, ensuring its placement is optimal for uniform cooking. Seal the smoker to establish a controlled smoking environment.

 

 

Step 7: Spritz and Moisturize

Following an hour of smoking, inspect the lamb shoulder and apply a spritz of apple juice to maintain its moisture. Continue this spritzing routine every half hour before moving on to the subsequent step.

 

 

Step 8: Maintain the Fire

Incorporate an additional handful of charcoal along with a few cherry chunks to maintain the heat and enrich the smoky flavour as necessary.

 

Step 9: Monitor the Progress

Approximately four hours in, assess the lamb shoulder's tenderness by gently probing for resistance. Simultaneously, monitor the internal temperature to guarantee it reaches the desired level.

 

 

Step 10: Wrap and Continue Cooking

Once the lamb shoulder achieves the desired tenderness, take it out of the smoker and envelop it with butcher's paper. Place it back in the smoker and cook for an extra three hours while keeping it wrapped.

 

Step 11: Test for Doneness

Following three hours of cooking while wrapped, assess the lamb shoulder's tenderness once more and observe the temperature. When it's ready, take it out of the smoker and let it rest.

 

 

Step 12: Rest and Prepare for Serving

Give the lamb shoulder time to rest, enabling the juices to redistribute and the flavors to meld. Extract the bone and delicately pull apart the tender meat. To amplify the flavor, generously coat it with the enticing Low 'n' Slow Basics Jalapeno and Whiskey BBQ Sauce.

 

 

 

Conclusion:

By adhering to these instructions, you'll attain a juicy and richly flavoured smoked lamb shoulder. Every phase, from the initial seasoning to the concluding saucing, plays a role in creating an outstanding culinary delight. Relish the rewards of your efforts and savor each mouthful of this delightful smoked delicacy.

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by: Michael Wilkie