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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