Prep Time15 minsCook Time7 hrsTotal Time7 hrs 15 mins
35 lbs American lamb shoulder
1 tbsp Neutral oil
0.50 cup Spritz (1:1 water : apple cider vinegar)
45 oak, hickory, or apple wood chucks pellets or chunks
Barbeque vinaigrette
Dry Rub
2 tbsp Diamond kosher salt
2 tbsp Ground black pepper
1 tbsp Sweet smoked paprika
1 tbsp Dried rosemary, crushed
1Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.
2Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250 degrees.
3While the smoker comes to room temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.
4Place in the smoker. Start spritzing every hour or so after the first two hours. Monitor for moisture to make sure it isn’t drying out, but try not to open the lid too often.
5When the shoulder reaches 165 degrees F and the bark looks good, you can optionally wrap the meat in foil or butcher paper for the reminder of the cook.
6The lamb is done when the internal temperature reaches 195 to 205 degrees F. after a total of 6 to 8 hours.
7Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.
Ingredients
35 lbs American lamb shoulder
1 tbsp Neutral oil
0.50 cup Spritz (1:1 water : apple cider vinegar)
45 oak, hickory, or apple wood chucks pellets or chunks
Barbeque vinaigrette
Dry Rub
2 tbsp Diamond kosher salt
2 tbsp Ground black pepper
1 tbsp Sweet smoked paprika
1 tbsp Dried rosemary, crushed
Directions
1Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.
2Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250 degrees.
3While the smoker comes to room temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.
4Place in the smoker. Start spritzing every hour or so after the first two hours. Monitor for moisture to make sure it isn’t drying out, but try not to open the lid too often.
5When the shoulder reaches 165 degrees F and the bark looks good, you can optionally wrap the meat in foil or butcher paper for the reminder of the cook.
6The lamb is done when the internal temperature reaches 195 to 205 degrees F. after a total of 6 to 8 hours.
7Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.
Smoked American Lamb Shoulder
