Edward Lee's Pulled Lamb BBQ - Slightly Tweaked

Acn

I had been looking for something different to do on the egg, and I came across a recipe for pulled lamb in Edward Lee's book 'Smoke & Pickles', a cookbook I highly recommend. I used a boneless leg of lamb rather than a lamb shoulder, primarily because I couldn't find a shoulder and I had the leg in the deep freeze.

I did follow the rub recipe faithfully, combining 2 T kosher salt, 1 teaspoon of cayenne, and 1 tablespoon each of black pepper, dry mustard, smoked paprika, cumin, garlic powder and brown sugar. I rubbed almost all of the mixture all over the leg of lamb and let it sit out for about 35 minutes while I got the egg locked in around 260.


I got the lamb on the egg with a copious amount of cherry chips (recipe called for hickory, but oak and maple are the only non-fruit/nut wood SWMBO won't complain about) and let it smoke for about 1 hour 15 minutes. Here it is going on, and then resting after the smoke and before a braise.


Got it into the DO, with about 3.5 cups beef broth, 1/4 cup cider vinegar, 1 tablespoon tamari, and 1 teaspoon chipotle sauce. Put it back on the egg and brought it up to 330; and let it go about 2.5 hours, flipping the leg in the liquid once, about midway through. I don't know what the IT was, I could start pulling with 2 forks, and slapped some 3 day old rolls to toast.



We served the lamb on the rolls, with some of the jus drizzled on the lamb and in a dipping bowl, with some simple steamed yellow beans.


It turned out extremely well, and got a ton of praise from everyone at the table.

DMW

Any left? I can be there in about 2 hours...

Acn

DMW said:

Any left? I can be there in about 2 hours...

There was a fair bit of leftovers; I actually saved all of the jus, some night this week I'll probably skim some of the fat that's collected on the top, peel and cut up some potato and carrot, and turn the whole thing into a soup.

Mattman3969

Thanks for the idea!! That looks really good.