Smoked Lamb Shoulder (smoker Or Pit)

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 2 lamb shoulder, roasts
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1/2 cup paprika
• 1/3 cup garlic powder
• 2 tablespoons salt
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 2 teaspoons black pepper
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons salt
• 2 tablespoons worcestershire sauce

Recipe

• 1 mix all the spice mixture together until combined.
• 2 in a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
• 3 remove the roasts from the fridge.
• 4 if using the injector liquid, inject the cold two roasts all over with the liquid (using 1/2-ounce per pound).
• 5 gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
• 6 let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
• 7 cook on a pit or smoker for 1 hour per pound at 225 degrees.