Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
My local grocery started carrying lamb shoulder chops (sourced from New Zealand), and they go on sale for 2.99/lb! Great deal! But I wasn't sure how to cook them.
Method #1:
I tried smoking them at 225 to internal temperature of 110, then seared them for 90-120 seconds each side to bring them...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.