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Saturday, May 30, 2015

Smoked Lamb Shoulder-electric Smoker

Total Time: 7 hrs Preparation Time: 3 hrs Cook Time: 4 hrs

Ingredients

  • Servings: 4
  • 3 lbs lamb shoulder
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 1/2 gallon water
  • 1 tablespoon dry mustard (for kick)
  • 1 tablespoon cajun spices, # 175174
  • 4 cups soaked maple wood chips

Recipe

  • 1 brining; add salt and sugar to 1/2 gallon glass jar, mix thoroughly.
  • 2 add meat to brine mixture, put jar into refrigerator to soak 2 to 4 hours.
  • 3 preheat smoker to max degrees then drop temp to 200f, put full water pan into smoker on top of soaked wood chips.
  • 4 remove meat and thoroughly rinse and then dry on paper towels.
  • 5 place roast on bottom shelf, smoke until internal temperature of roast is 185 degrees, about 3 hours (+-).
  • 6 remove from smoker and double cover with tin foil and back into smoker 45 minutes.
  • 7 carryover cooking will take temp to 210f to 220f degrees.
  • 8 in a real hurry, kick the heat up to 350 degrees in an oven unti shreds easy.

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