Paletilla de cordero ahumada

Ingredientes

• 3 to 5 lb American lamb shoulder ((boneless or bone-in))
• 2 Tbsp Diamond kosher salt
• 1 Tbsp neutral oil
• 1/2 cup spritz: 50/50 ratio of water and apple cider vinegar in a spray bottle
• oak, hickory or apple wood chunks or pellets
• The sauce: BBQ vinaigrette
• 2 Tbsp ground black pepper
• 1 Tbsp sweet smoked paprika
• 1 Tbsp dried rosemary ((crushed up))

Preparación

1. 1

   Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.

2. 2

   Bring 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° F.

3. 3

   While the smoker comes to 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.

4. 4

   Place in the smoker. Start spritzing every hour or so after the first 2 hours. Monitor for moisture to make sure it isn't drying out, but try not to open the lid too often.

5. 5

   When the shoulder reaches 165° F and the bark looks good, you can optionally wrap the meat in foil or butcher paper for the remainder of the cook.

6. 6

   The lamb is done when the internal temperature reaches 195° F to 205° F after a total of 6 to 8 hours.

7. 7

   Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.