lamb shoulder

power

Fire Starter

Original poster

Aug 28, 2013

40

10

Semaphore South Australia

• Aug 28, 2013

• #1

2nd cook in the WSM. did a lamb shoulder, rub was garlic, oregano, rosemary & lemon! sat on 140F for 12 hours

tasted great, even wife liked it

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dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Aug 28, 2013

• #2

Looks fantastic, great job!!

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

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Middle of Nowhere, South Central PA

• Aug 29, 2013

• #3

  Nice looking grub! 

 

moikel

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Jul 26, 2011

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Sydney &Greenwell Point Australia

• Aug 29, 2013

• #4

Great looking plate ,not convinced about your beer choice.More of a Coopers drinker myself.

Classic flavours ,pretty big lamb was he? Prefer them big myself better taste for my $.
 

 

so ms smoker

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Dec 20, 2010

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Gulfport, MS

• Aug 29, 2013

• #5

  Awesome looking meal!

  Mike

 

snorkelinggirl

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Nov 15, 2012

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105

• Aug 29, 2013

• #6

Looks fantastic!  That plated shot is a beauty!

So you smoked your shoulder for 12 hours at 140 deg F?   Is there any chance that you meant 240 deg F??

Have a great day!
Clarissa

 

power

Fire Starter

Original poster

Thread starter

Aug 28, 2013

40

10

Semaphore South Australia

• Aug 29, 2013

• #7

your right Clarissa 240F! :rolleyes:

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skully

Meat Mopper

Jan 24, 2011

243

11

In My Smokehouse

• Sep 13, 2013

• #8

looks awesome!!! great job.  hows that west end draft???  never heard of it but then again your clear cross the planet.  i likes beeer

 

smokeymatt

Newbie

Nov 9, 2012

6

10

Bournemouth England

• Sep 20, 2013

• #9

Nice, i'm gonna do me one of them! I was a but confused by the 140f too lol

 

ericparkr

Newbie

Oct 14, 2013

12

10

• Oct 25, 2013

• #10

This superb roasting joint is surprisingly inexpensive and packed with flavour. It can be bought on or off the bone and as a whole shoulder (enough for 4-6 people) or half shoulder (an ideal roasting joint for a hungry couple).

 

ericparkr

Newbie

Oct 14, 2013

12

10

• Oct 25, 2013

• #11

This superb roasting joint is surprisingly inexpensive and packed with flavour. It can be bought on or off the bone and as a whole shoulder (enough for 4-6 people) or half shoulder (an ideal roasting joint for a hungry couple).

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Oct 25, 2013

• #12

Yum... I missed this original post... not sure how! But that looks great... nice smoke ring. . and I agree... the plated shot is the Money shot here. Will keep my eye out here for lamb shoulder. ..

 

power

Fire Starter

Original poster

Thread starter

Aug 28, 2013

40

10

Semaphore South Australia

• Oct 25, 2013

• #13

thought I would do another forequarter this morning, with mustard oregano rosemary chilli cumin paprika brown sugar

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leah elisheva

Master of the Pit

Sep 19, 2013

3,028

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Seacoast of New Hampshire

• Oct 25, 2013

• #14

Out of the WORLD!!!!!! Beautiful! Thank you for sharing this deliciousness! Cheers! - Leah

 

skully

Meat Mopper

Jan 24, 2011

243

11

In My Smokehouse

• Oct 25, 2013

• #15

mustard??? 

 

power

Fire Starter

Original poster

Thread starter

Aug 28, 2013

40

10

Semaphore South Australia

• Oct 25, 2013

• #16

yep put a quarter of a jar of mustard on! the dry rub sticks to it!

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power

Fire Starter

Original poster

Thread starter

Aug 28, 2013

40

10

Semaphore South Australia

• Oct 25, 2013

• #17

6hour mark. smells good

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skully

Meat Mopper

Jan 24, 2011

243

11

In My Smokehouse

• Oct 28, 2013

• #18

power said:

yep put a quarter of a jar of mustard on! the dry rub sticks to it!

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Click to expand...

never thought or heard of mustard on lamb but i guess it works for you.  olive oil/oil/salted butter is the "glue" i/we have ever used for lamb to hold spices. diff strokes i guess

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Oct 28, 2013

• #19

Either works.

Amazingly, using mustard to hold the rub leaves no mustard taste that I can detect.

Good luck and good smoking.

 

power

Fire Starter

Original poster

Thread starter

Aug 28, 2013

40

10

Semaphore South Australia

• Oct 29, 2013

• #20

was my first time with mustard on lamb! the crust was a bit too hard, and a little too spicy (to much chili) think I might of over shot the mark by 2 hours!

photo a bit blurry!

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