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Smoked Pulled Lamb Shoulder & Shanks

post #1 of 3
Thread Starter 



  • Lamb Shoulder 2kg (4.5lb). Marinated in Olive Oil, Lemon Juice, Lime Juice, Cilantro Stems, Toasted Garlic & Dried Herbs -Oregano, Thyme, Rosemary, Basil-

  • Lamb Shanks 0.5 kg (1lb) each. Only 1 Shank marinated in: Olive Oil, Balsamico, Worcestershire.

All rubbed with Salt, Pepper, Sugar, Paprika, Cumin, etc. Can't remember...


Horizontal off-set smoker. Lump charcoal, Palm fronds compressed charcoal. With: Mesquite & Hickory wood chips.


Smoked at 225-250, max reached 270F for 8 hours. No foil wrapping. Water Pan. No Spritzing or Mopping.


Took out Shanks @ 202 & Shoulder @ 195. Rested 30 mins, no sauce.


Any tips or suggestions would be appreciated. Next time I'm thinking of braising in the over after 175 until done. and will try spritzing, though wasn't really dry.


















post #2 of 3
Have you attempted this again (shoulder)?
post #3 of 3

Thanks for posting. About to run two 4.5 lb'ers tomorrow afternoon. 

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