smoked lamb butt

Ingredients

• Servings: 16
• 7 pounds fresh lamb butt roast
• 2 tablespoons ground new mexico chile powder
• 4 tablespoons packed brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 18 hrs

Ready Time: 12 hrs 20 mins


• if desired, soak the lamb butt in a brine solution for at least 4 hours or overnight. there's a recipe for a brine on this site titled 'basic brine for smoking meat'. you should do this covered and in the refrigerator.
• preheat an outdoor smoker for 200 to 225 degrees f (95 to 110 degrees c).
• in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. apply this liberally to the meat and rub it in with your fingers. place a roasting rack in a drip pan and lay the meat on the rack.
• smoke at 200 to 225 degrees f (95 to 110 degrees c) for 6 to 18 hours, or until internal lamb temperature reaches 145 degrees f (63 degrees c).