Smoked my first Butt this weekend, been excited about it all week. I was having some friends over for dinner and my buddy called me up and said "You got any room in there for some ribs?" SURE! haha. He shows up and said I picked up this Lamb instead. I've only ever eaten lamb once and I have never cooked it before. Being caught off guard, I didnt have a rub or any time to marinade it (or had any clue what to do with the thing) so I scored the fat on the back and threw on the rub I used on the Butt.
On the Butt ( and Lamb) I used Meowey's Pork Rub (which was AWESOME!! Thanks for the recipe!) and used hickory chunks and Royal Oak Lump in the charcoal pan. My last smoke I used Tru Cue Lump and I was very disappointed. Royal Oak was lightyears better and I would use it again in a heartbeat.
Woke up at 5:30 AM, pulled the butt out of the fridge and fired up the chimney, filled my water pan with boiling water (Outside temp read 38*). I drilled an additional 30 holes in the bottom of my pan a week prior to help with the ash smothering my fire and started using the Minion method. I was able to get 4 hours at 225* using this method and I was pumped! This smoke was much smoother then my last one, temps stayed pretty solid. Only a couple of spikes here and there. One thing I need is another digital thermometer. I will be asking for a Dual probe from ole St Nick. HAHA.
The Lamb smoked for about 3 hrs to 140 internal. Pulled it and double foiled and put in a cooler wrapped with towels. The Butt smoked until it was 165 internal and then double wrapped and back into the smoker to 200* (about 14 hrs total) wrapped with towels and into the cooler while I finished preparing the sides. It sat for an hr then out it came to be pulled. Bone pulled right out, nice and easy. Shredded the meat with 2 forks and finished 3/4 of the pork with Soflaquer's finishing sauce and the other 1/4 plain for my daughter and a couple of ladies who like it with bbq sauce. Man that finishing sauce was AMAZING!
Butt scored and ready for the mustard
Nice coating of Meowey's Rub
Wrapped up tight for a slumber in the fridge
Mixed up a bottle of Soflaquer's Finishing Sauce
Lamb after a 2 hr rest in the Cooler. Sorry I don't have any pre smoke pics of the Lamb. Not knowing how long it would take to smoke, I wanted to get it in the box to have it ready by dinner time.
Bone came clean out. I was getting excited at this point. Couldn't wait to dig into this with my family and friends.
A little sloppy but man that is some good BBQ.
And there you have it. Pulled pork, piece of Lamb some mac and cheese, baked beans a dinner roll and a piece of cornbread drizzled with local honey. And of course a double fisting of a frosty adult beverage to wash it all down.
It took a little longer then I expected (the stall really hit me hard) and the family and friends kept asking if it was ready yet. I said just a little longer. Once the food hit the table they all said it was worth the wait. This was my best smoke to date (only my second, but at least its getting better and not worse) and it was delicious. Smoke is on my mind all the time now. Cant wait to try something else.
Thanks for looking at my smoke.