Lamb is practically built for smoking, especially shoulders and legs with connective tissue and fatty seams. I cook until the meat is tender.
See the recipe for brisket rub for the crust.
Servings: 6 people
- Pat the surface of the lamb dry with a paper towel. Apply the rub liberally, pressing it into the meat and making sure it's well coated with an even crust.
- Ready for the smoker. I've used a ham stand to lift it up off the smoker rack to ensure even coverage of smoke.
- If you have a wireless thermometer, insert the probe into the thickest part. It's the easiest way to keep track of the internal temperature without having to constantly open the smoker.
- Smoke the lamb until the thickest part registers an internal temperature of 91°C for chopped lamb, or 99°C for pulled lamb. This will take around 9-10 hours.
- Once at temperature, remove from the smoker, wrap in foil and rest for 30-45 minutes before chopping or pulling the meat