Winner winner smoked lamb shoulder for dinner!

JustOneOfTheGuys · May 2018

There has been so much talk about smoked pulled lamb shoulders that I just had to try one out. I picked up a nice 9-10# front shoulder of lamb from my favorite butcher on Arthur Ave in the Bronx on Saturday.

Took it out of the fridge, trimmed it up nice and removed as much of the silver skin as possible...

Rubbed it with olive oil and Greek seasoning from Penzeys and really rubbed it in. I let it sit on the counter for 2 hours to come up to room temp.

Got the egg going at 8 this morning. Added 3 pieces each of pecan and maple. Set it up for an indirect cook with a water pan underneath to catch most of the drippings. Dialed in the temps to 250 and put it on at 9.

Wrapped it in butcher paper at the stall...

Unwrapped it around 6 tonight and put it back on to finish up. The IT never seemed to go above 183, but I probed it every so often and at 7ish it was like buttah.

Let the shoulder rest for 30 min in an oven that was preheated to 150 then turned off. Shredded it, added some chopped parsley and scallions and it was ready to go. Served it in a pocket pita with tzatziki sauce, tomato, and red onions along side a loaded baked potato and a Greek salad.

The meat was sooo moist, nice smoke ring, and it was totally delish. This one is a keeper.

Enjoy!

bboulier · May 2018

Looks great. I will have to try the Penzey's seasoning. Have never cooked lamb shoulders, but lots of lamb legs. Those I cook for to about 150 degrees. or so and it usually takes a much shorter cook.

Theophan · May 2018

That looks absolutely spectacular!!! I WANT that!!!

bgebrent · May 2018

Dude. Great cook. That lamb looks superb.

mEGG_My_Day · May 2018

WOW - fantastic cook. That is a great looking piece of lamb you started with - and you did it justice. Well done!!!!

caliking · May 2018

Home run, sir!

That really looks wonderful. I have a leg of lamb in the fridge and have been thinking of pulled lamb all week.

JustOneOfTheGuys · May 2018

bboulier said:

Looks great. I will have to try the Penzey's seasoning. Have never cooked lamb shoulders, but lots of lamb legs. Those I cook for to about 150 degrees. or so and it usually takes a much shorter cook.

Thanks. This got to 150 quite quickly, it was about 4 hours or so into the cook when it hit the stall at 160. It was taking it the rest of the way that took so darn long. I think you’ll like the seasoning. We also use it when making either pork, lamb or chicken souvlaki skewers. Just maranate the cubes in a bit of lemon juice and the seasoning, skewer and grill.

JustOneOfTheGuys · May 2018

@Theophan, @bgebrent, @mEGG_My_Day - thanks for that. It was a great cut of meat it took a bit of time to trim it up, mostly because of my inexperience with the cut. But the results were well worth the prep time.