Decided to try something different! Got a lamb shoulder from a local farm. Used a lamb rub, cooked until 165F then wrapped. Took it to 194 (high altitude), let it rest for 2 hours and pulled. Used the drippings to make lamb gravy. Very happy with how it turned out. Took about 12 hours including the rest for a 3.8 lb shoulder.
Pulled Lamb for Christmas Eve
- Thread starter Name4SmokingForum
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