Weber smoked lamb shoulder using the snake method
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- Опубликовано: 9 сен 2024
- Smoked Lamb Shoulder on a Weber using the snake method to make pulled lamb.
I love this method for creating some super tasty pulled lamb.
The flavours that I pack into this really compliment the lamb, from the binder and rub, to the boating liquid.
Binder Ingredients:
1 tsp of minced garlic
1 tsp of Dijon mustard
2 tbsp of soy sauce
2 tbsp of Worcestershire sauce
2 tbsp of balsamic vinegar
The juice of one lemon (keep the rinds for later)
2 tbsp of olive oil
Rub Ingredients:
3 parts sea salt flakes
2 parts lemon pepper
1 part dried rosemary
1 part dried oregano
1 part granulated garlic
1 part onion powder
Boating Ingredients:
2 onions halved (leave skin on)
1 head of garlic halved
10 grams of fresh rosemary
125 grams of unsalted butter
375 ml of red wine (half a bottle)
the squeezed lemon rinds
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By George and all the Saints, what an absolute corker! Had an issue with the temperature in my new kettle being not hot enough, but sparked up some more briquettes in the starter chimney and lit the other end of the snake - sorted, and not too hot either! Now I know I can do a lamb and beef joint together in the kettle (it's hadn't budged, still chugging out 150 degrees celsius 10 hours later). OMG, I tapped the the bone and the meat slid off. Tasted like butter. Thanks mate, great recipe.
It is reading comments like yours @lawrenceduff2161 that puts a very big smile on my dial, thank you so much.
Love the tip about putting extra foil over the bones. It had never occurred to me to do that! Cheers
Hey Cameron Scharnberg, cheers mate. It's always the little things we over look. 🍻
Another belter. You were made for creating content like this. Perfect mixture of knowledge and humour.
Given me much more confidence using my Weber kettle. Thanks from a POM 👍🏻
Hey Richard Hodgson, cheers for the support mate. I'm stoked you are digging my content and it is getting you outside and cooking mate. Appreciate the kind words 🍻
Love the beer timer method.. nothing is better then watching a bbq/smoker and punching a few beers..
Thanks Adventure How’s-Na, beers & BBQ, you are right, there isn't much better mate 🍻
one of the best presenters and videos i've seen in ages, love the marks on the bottom vent doing that on mine now....so good
Thanks Mark Owens, very much appreciated mate 🍻
What Richard Said ! More gold - thanks mate!
Hey Mitch Ellis, cheers for the support mate. It really means a lot 🍻
Tried this yesterday and what a great result. Shared the meal with neighbours and everyone went back for more….you will become my guru to follow…
Old video for you but new one for me. I’m getting into this smoking low n slow cooking using my Weber kettle and via the snake method… I’m a fan fella, great job with all your videos!!!
Great vid, enjoyed watching it. 👍
Yum
Thanks @ozziejohn571
This is the first video of yours that I’ve seen. It was brilliant! Gonna subscribe!
Great recipe, just nailed my first lamb shoulder based on your instructions, absolutely love your channel! Thank you!
Thanks for super nice word lbzyke, glad you are enjoying the channel and super stoked that you nailed your lamb shoulder, thanks for sharing.
Lamb shoulder is the absolute bomb! That binder looks killer!! Oh and I did pour myself a drink.....thanks for the prompt 🤣
Hey Glen's Aussie BBQ, cheers mate. we all need a reminder now and then 🍻
I was getting worried! But you put the beer timer at the end, champion 🍻
Haha I'm just keeping you on your toes MrDamo420 🍻
Living here in the middle east, I have taken a liking to smoking lamb shoulder and lamb shank. My weber is only the 18 inch version so I smoke using my drum. I like your idea for the rub. I will give that a try. Thanks.
Thanks Craig Luhr, I'm addicted to that rub on lamb. I try other stuff but always go back to it. 🍻
Love your videos mate 🤓👍🇦🇺
Thanks Paul Donnellan, much appreciated 🍻
Fantastic cook... Great recipe.
Absolutely looks and smells,(lol) delicious! 👍
Thank you @richardliles4415, I appreciate you saying this.
I'm shocked you only have 23K subs. That should be illegal
I'm selective in who follows me @mnkybndit 😂 🍻
Excellent looking cook here. It appears like a lot of similar rules to brisket and pork shoulder. Might have to give this a shot now. Righteous snake method there, guru. 👌
Hey Everett BBQ, yeak pretty much identical to a pork shoulder but even more forgiving. 🍻
i love your channel i love everything is weber kettle based im gonna have such a great summer cause of you.
Thanks Brendon Silver 🍻 I really appreciate the kind words mate. I'm glad you are enjoying my videos.
Man, that looks so tasty… might just pop down the shop and get a shoulder for next weekend. Thanks Schuey.
Thanks Chris Hewitt I really appreciate the support mate. Smoked lamb is awesome, I will pick this over pulled pork any day of the week cheers
Just got this on right now. Can't wait 😀
Great video champion.
Thanks mate, much appreciated
Awesome mate . Going to give it this a crack in the next fortnight. Need to purchase the temp gauge so will check out the links 👏🏼👏🏼
Hope you enjoy, I did have to remove all my links from my description as some just were not working but anything I use in my videos is pretty easy to find online.
Do you boat if the internal temp hasn’t reached the 70 C?
Great video, what would you serve this with? I would love to see a sides video. Regards Michael
Thanks for watching Fotovision Adelaide, glad you enjoyed it. I use pulled lamb in tacos, wraps, rolls, pies and sometimes I make a nice slow cooked ragu with of it. I do have some side dish videos planned in the not too distant future, cheers 🍻
You make it easy brother
Cheers. 🔥 i use the bourbon timer myself.
Thanks 664 downunder, nothing wrong with a bourbon timer mate 🍻
Great cook ! 🔥killed it brother I'm about to throw one on the weber injection with budweiser Chelsea picante / open pit pork injection!
Hey Grilling Addiction With Nick,oooh how did it turn out?t. 🍻
@Schueys BBQ great I have a video on my channel !
Nice work, I’ve never boated a lamb shoulder....... normally takes a good 10 hours or 20 beers though.
Yeah just another way to add some more flavour. Normaly if I'm smoking it at 120c (250f) it will be a good 8 hour cook easy. I'm enjoying pushing my cooks a bit these days.
@@SchueysBBQ yeah I did a couple of pork scotch fillets last night 2 x 2kg and kept it about 120c which was my contribution to our works greatest morning tea this morning. Put em on at 6.30pm and took em off at 95c this morning at 6am.
The punters loved them.
I pushed a brisket the other month toward the end to get it to temp and it still came out ok.
I think buying decent meat to start with helps a lot.
you’ve inspired me to boat a lamb shoulder during this week’s lockdown 😉
Awesome mate, did you do anything will all those juices at the end in the tray ?
Thanks @thegallows126 I tend to use it for stock and basting roasts. I put it in disposable plastic containers and freeze it
Awesome. Im going to run that tomorrow night. Is the juice left over in the foil boat any good for a gravy?
Hey @skwebb7613 sorry for the late reply mate, yes, yes it is. It is liquid gold.
Hey Schuey new sub mate. Loving the Chanel been playing around with your recipes using the snake method in the kettle and the flavour is bang on. Was looking at getting a proper smoker what are your thoughts mate wsm or offset? Cheers
Thanks Matt I really appreciate the support, cheers. Well they are two different beats mate. Ill ask you a question first, do you want to baby the fire for the entire cook, restocking it with fuel around every 45 to 60 minutes. Or do you want to load it up at the start of the cook with fuel, stabilse the temp and forget about it?
@@SchueysBBQ solid mate wsm it is thanks for the reply.
Hi Schuey. Greetings from WA, home of the AFL Grand Final - and congrats to Melbourne for winning for the first time in 57 years!
Hey mate have you done a leg of lamb on a Weber Family Q with a Weber rotisserie kit yet? I just bought a kit and looking at cranking my first leg today, using your rub mix (salt, lemon-pepper, rosemary, oregano, garlic and onion). I note I can only find you using the kettles and briquettes, not a Q... Any tips please bloke? TIA
Hey Jono H, my Mrs is wrapped today as she has been a long suffering Melbourne supporter. I haven't done any cook in an Weber Q's as I actually do not own one, yet. I would suggest even though you are using a rotisserie, I'd also use a trivet to keep any direct radiant heat off the roast. I'd keep the heat up on high for the first hour and drop it a little until your reach your desired internal doneness. As always, allow a good 30 minute rest with any larger cuts of lamb.
@@SchueysBBQ Thanks, Shuey! Hey, my roast turned out a treat too by the way.. used your rub mix, left the trivet plates on, high heat upfront for an hour then down and cooked for 3 hours (an hour per kg). I then wrapped it in aluminium foil whilst on the rotisserie and left it spinning for about 40 minutes without heat - bloody beautiful!
Ripper mate. I'm new to the world of slow cooking BBQ, is there any issues with using a boned shoulder instead?
hey mate, welcome to low and slow BBQ cooking. The main difference is really cost mate. It costs more to buy a boned out lamb shoulder. When slow cooking it to a pulled meat temp, the bones simple fall out, so no need to pay extra for the deboning. Some say that the taste is better with the bone in but I really do not see any real significant difference as most slow cooked lambs hav enough seasoning on them anyway. I hope that helps Task Aydeetwo 🍻
Hell yeh, nothing better, coupla wraps and some Greek salad and some tzatziki and were
Good to go
Now you are talking my language Blue English staffy breeder 🍻
Looks awesome, reckon these flavours would work well to make doner kebabs?
Hey Aidan Ryan, cheers mate. Yeah they do, I've done it before. Cheers 🍻
Hey Schuey - what's your preferred Briquette? I just have Weber ones I grabbed at bunnings - they'll do?
Weber briquettes are great mate, burn hot and last a long time. I generally just grab Heat Bead originals for low and slow cooks. They are easily accessible and consistent Adam Gray 🍻
Good Beer!
I agree mate, absolute top drop
Awesome video, very keen to give it a go. Can you let me know how big the lamb shoulder was and how many people it feeds? Deciding whether to do 1 or 2 shoulders…
Thanks Nick Murray, from memory is was about 2.6kg and you can expect to lose anywhere up to 30% of the weight when cooking. Let's say it was around 2kg of meat left after it was cooked. I'd say that is enough to feed 8 adults🍻
@@SchueysBBQ thanks for the quick reply. I reckon that will be touch and go so probably best to do 2 shoulders (leftovers can’t be a bad thing!). Cheers again mate
Looking forward to doing this on Australia Day. Looks awesome 😍
Any recommendations for using the excess fat elsewhere? I'd hate to just throw it in the bin, it tastes too good to turf it.
Gday mate can you do this in a hark gas smoker just as easy? Yeh I'm new to smoking lol
Yes you can @ajlongworth69, I do happen to have a Hark gas smoker sitting in the back shed myself
@SchueysBBQ nice. I was looking for a 2nd hand Webber but not much in my area atm and there's so many different types and models. Do I look for just a basic 57cm one? Your vids are awesome too mate you crack me up
@@ajlongworth69 absolutely, just grab any 57cm Weber and clean it up. Cheers mate, glad you like the vids. If you need any extra help, just shoutout and ask, or join the facebook group, plenty of talented cooks over there
@SchueysBBQ cheers mate
Would you use the same cooking time for a lamb "best end"?
Lance van de Vyver - Panthera Photo Safaris from what I can see, Lamb Best End is a rack of lamb, so no, I'd roast it like I did in this video ruclips.net/video/4Ia-4-3Wqxk/видео.html 🍻
@@SchueysBBQ thanks bud. It's a bit of a weird cut and impossible to Google....it's the rack, but the shoulder end so it comes with the shoulder blade in it... It also isnt cleaned up like a rack so has quite a bit extra on top. I did this recipe this time round and it was AMAZING. Next time I will try the other.... keep up the good work, and thanks again from South Africa!
Nice vid. What ambient temp gauge to do recommend ?
Thanks Emmanuel Cassimatis, I love Thermoworks gear. They are the leaders for a reason.🍻
That was a ripper Schuey
Thanks Luke Beange I really appreciate the support, cheers
Love it !! Does it cook cook quicker if you snake it clockwise or anti-clockwise ? LOL
Thanks mate, Matthew McKenzie hey mate it depends if you are in the southern or northern hemisphere HaHa🍻
Can the same method be applied to a lamb leg?
Yes mate Although the shoulder does have more fat and is preferred, you can defiantly use a leg to create pulled lamb as well Matt Williams 🍻
@Schueys BBQ Thanks legend, love the content keep up the awesome work
Suchuey, just a small thing but you'll get a better cook if you swap the Obsession to Fixation Blurred Logic - Oat Cream IPA
I'll be sure to ask them for some mate.
Are they just disposable gloves you are wearing, or some special kind?
Hey Dave Edmunds, yeah mate just disposable gloves. It's a lot quicker for me to take off the gloves to re-angle the camera, rather than washing my hands all the time 🙂
Looks too good not to try cooking this lamb. I am following your recipice down to the letter. Here we go............
Thanks Dale Joy I really appreciate the support, cheers mate. I want to see the results.