Found a good Greek seasoning recipe online, rubbed the shoulder with a little mustard and then a heavy coating of the rub. Put it on the PBC. It's the one hanging across the two bars in the front:
PBC was running on average around 275 with some hickory and KBB. After about 6 hours or so, I foiled it and brought it to 205.
It smelled great! Bone slid right out:
It pulled really easily..
This came out really good and I'll defintely have a lot of uses for this. Some of my ideas are pulled lamb sliders with tzatziki and fresh tomato, griddled lamb cheese steaks with roasted red peppers and cucumber feta sauce, tacos, Shepard's pie, smoked lamb ragu with mint. The list goes on and on... Who the hell am I cooking all of this food for? Haha
Thanks for looking!