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Winner winner smoked lamb shoulder for dinner!
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JustOneOfTheGuys
Posts: 142
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!
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!
Southwestern CT
Comments
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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.Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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That looks absolutely spectacular!!! I WANT that!!!
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Dude. Great cook. That lamb looks superb.Sandy Springs & Dawsonville Ga
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WOW - fantastic cook. That is a great looking piece of lamb you started with - and you did it justice. Well done!!!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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.Southwestern CT
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@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.Southwestern CT
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caliking said: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.Southwestern CT -
Nice job. That looks incredible.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Great looking cook and photos to go along with it.
Nice trim job to get it ready.Thank you,DarianGalveston Texas -
That looks most excellent!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Wow, incredible looking cook
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Very interesting cook! Leg of lamb doesn't pull like that, right?
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That is living big right there. Wish SWMBO liked lamb. Killer!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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