Smoked Pulled Lamb

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons black pepper
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 tablespoon dry ground mustard
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 6 -8 lbs lamb shoulder

Recipe

• 1 combine dry ingredients, making sure to break up any sugar clumps. reserve 1/4 cup of rub for later. rub lamb with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.
• 2 before smoking lamb, re-rub with 1/4 cup of rub. let lamb come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.
• 3 smoke lamb for 3 hours, then to speed up cooking and keep lamb moist, wrap lamb in heavy duty foil for remainder of smoking time. lamb will take at least 2 hours per pound to reach an internal temp of 195 degrees. if smoker cooks too low or if it's taking too long, put the foil-wrapped lamb in the oven at 250 degrees to finish.
• 4 when lamb reaches internal temp of 195 degrees. remove from smoker and place a heavy duty towel over foil-wrapped lamb for 30 minutes-3 hours.
• 5 shred or pull lamb with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces. serve with your favorite sauce!