How to Smoke Perfect Pulled Lamb Shoulder on the Weber Smokey Mountain
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- Опубликовано: 16 окт 2024
- #lamb #smokedmeat #webersmokeymountain
Indulge in the succulent, smoky flavors of a perfectly prepared smoked pulled lamb shoulder on the Weber Smokey Mountain. This dish begins with a tender lamb shoulder, generously seasoned with a blend of aromatic spices. Slow-cooked to perfection, the lamb is infused with the rich, woodsy aroma of the smoker, creating a mouthwatering experience that's both tender and flavorful.
As the lamb shoulder smokes over a low and steady heat, it develops a beautifully charred exterior(bark), sealing in the natural juices and enhancing the deep, savory taste. The meat is then meticulously pulled apart, revealing strands of juicy, melt-in-your-mouth lamb that boast a harmonious blend of smokiness and seasoning.
Ideal for gatherings or a luxurious family meal, this smoked pulled lamb shoulder is a culinary delight that promises to impress. Serve it on soft buns, pita bread atop a bed of fresh greens, or alongside your favorite sides for an unforgettable feast. With the Weber Smokey Mountain, achieving such deliciously tender and flavor-packed lamb has never been easier.
Very Nice!
Thank you 👍🏽
Great job buddy, keep up the good work❤
Thank you brother 👍🏽👍🏽
I always enjoy your videos man. You are a great cook!
Your lamb videos are the best. The goat of lamb!!
Lol
Thank you boss…much appreciated as always 👍🏽👍🏽👍🏽
Have not seen lamb shoulders at our local Costcos - will need to keep any eye out for them - great cook
Mainly at the business centers…thank you for stopping by 👍🏽👍🏽👍🏽
Great channel! Really enjoying your content going all the way back.
Much appreciated!
Id love to see more 14" wsm videos. Do you ever run it direct heat no pan?
yes I did... mainly for chicken
What is your resting method. I heard 20 hour? Is this in the oven or it gets cold and you just reheat it ? Can you provide precisions please. This is amazing craft !
I have a food warmer that I set at 150* ... anything from 2 hours up to 20 hours resting is good for red meat.not so much for poultry
wrong trimming, aerodynamics are missing. you will for sure have bitterness and far from Samaritan Zareb..
can you show me how you do it so I can learn from your expertise 💯