Smoked Lamb Shoulder

Pulled lamb that melts in your mouth. The slow-smoked shoulder shreds into tender, juicy strands like the best brisket or pork shoulder. Follow the recipe for all the tips, tricks and what to serve with your new favorite BBQ cut.

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.
2. 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° F.
3. 3While 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. 4Place 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. 5When 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. 6The lamb is done when the internal temperature reaches 195° F to 205° F after a total of 6 to 8 hours.
7. 7Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.