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.