How to Smoke a Lamb Shoulder
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- Опубликовано: 12 сен 2024
- Most people roast lamb, I thought it would be nice to smoke a lamb shoulder for a change. The gameyness of lamb goes nicely with low and slow BBQ. Easy to do, time will do all the work and make the lamb fork tender.
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That lamb looks delicious! Nice job switching to the applewood. Love apple with lamb!
Ten hours really necessary? Isn't that more brisket territory?
Looks really good either way.
I will be smoking my first lamb shoulder this weekend. Will use a za'atar rub.
I’ve smoked a whole shoulder many times. 6 hours is enough at that temp.
Long slow cooks should be cooked to internal temperature not by time,lose the clock.
francine corry You’re actually wrong. Temperature gives you a very good idea of when it’s coming to completion but probing it for tenderness is the real way to check if done. Example .. A brisket at 210 degrees doesn’t necessarily mean it’s probe tender yet.
2-3 hour for a lamb 10-12 hours is American bbq hours
Thanks for the info, I'm from New Zealand, have a merino shoulder going on tomorrow ..12 hours with a 1 litre home made mint sauce marinade and butter / rosemary wrap for last 6 hours @ 300F ... offset smoker with charcoal, apple, apricot and peach wood. I do Boston butts and pork belly ..but this is the best meat ever.
Hows the pricing of lamb in New Zealand? Here in Australia it's about $25 a kilo but I heard in NZ it's $40 an hour. Is that true? :D
@@mudandmoss4132 XD
It looks really good. Nice video work and narration, too.
Instead of water you should use a spritz. Great video mate.
I am thinking about injecting with apple cider and using that also for the spreads. Thanks for the video well done
Beautiful..... but bro, you can just put one piece of wood under the coals and let that one piece smolder. It will definitely not give an off flavor. That way you might not need to wrap, and certainly you can maintain that perfect WSM flavor by keeping the door closed. That’s my take
Nice video.
I just smoked my first shoulder on the wsm. It was only 1.1kg but at the 2 hour mark the meat was already 153 internal. The outside bark was not set and fat not rendered. Are you supposed to keep it on the smoker?
"Tender and moist" proceeds to pull the lamb using the force of twelve thousand Roman warriors 🤣
What heatbeads/charcoal are you using?
What kind of smoker is that your using?
Thats a wsm Webber smoky mountain the greatest smoker on the market at the best price in not a sales man but go buy one either 14,18 or 22 inch I have the 18 and find it plenty big
Really good vid - thank you for this.
What was the final temp of meat
250 to 275
Instead of water i use beer can
It did appear a bit dry
You have taken a very American BBQ approach, respectfully you dont need to with lamb shoulder, it doesn't need it
Lamb shoulder, should never have a bark, only light seasoning so the lamb flavor comes out at most you want to use Salt BP and Oregano if you do use more herbs just a light coat, run it at 160c or 320f for between 2 to 3 hours depending on the size of your Lamb shoulder
I cook these weekly Lamb is a whole different cut to traditional Beef and Pork which is the staple of American BBQ highly recommend you try what i said above you will be surprised how good it is
thats what i was thinking too i saw this video before i cooked mine and thought the same.10 hours is american bbq brisket hours
I don’t think there’s any set rules is there bud? If the food comes out well then there is no ‘right’ way.
@@deskjockeyfitness Exactly this. What a weird comment from Aras. I personally love the American BBQ style so do want a tasty smokey bark which compliments the soft juicyness and flavour of the lamb. If I didn't want it American BBQ style, I wouldn't be putting it in a smoker. There's lots of ways to cook lots of things, but to comment here and say it "should never have the bark" so that the flavour is different, well, then that's just making it a different way - great.. enjoy. Weird.
Sorry but retreating to a kitchen oven is NOT what's it's all about.
Just to eat a piece of meat one has to wait and spend 11 hours. What a great idea.
This is silly. Another 5 hours in the oven? Totally unnecessary. Smoking it is enough. Bell end
Calm down mate
What a virgin you are mate