DIRECTIONS
1. Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.
2. Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250 degrees.
3. While the smoker comes to room temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.
4. Place in the smoker. Start spritzing every hour or so after the first two hours. Monitor for moisture to make sure it isn’t drying out, but try not to open the lid too often.
5. When the shoulder reaches 165 degrees F and the bark looks good, you can optionally wrap the meat in foil or butcher paper for the reminder of the cook.
6. The lamb is done when the internal temperature reaches 195 to 205 degrees F. after a total of 6 to 8 hours.
7. Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.
INGREDIENTS
3 to 5 pounds American Lamb shoulder (boneless or bone in)
1 tablespoon neutral oil
1/2 cup spritz (equal parts water and apple cider vinegar)
4 to 5 oak, hickory or apple wood chunks pellets or chunks
Barbeque vinaigrette
Dry Rub:
2 tablespoons diamond kosher salt
2 tablespoons ground black pepper
1 tablespoon sweet smoked paprika
1 tablespoon dried rosemary (crushed up)
