Pulled lamb that melts in your mouth. The slow-smoked shoulder shreds into tender, juicy strands like the best brisket or pork shoulder. Follow the recipe for all the tips, tricks and what to serve with your new favorite BBQ cut.
Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.
Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250° F.
While the smoker comes to temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.
Place in the smoker. Start spritzing every hour or so after the first 2 hours. Monitor for moisture to make sure it isn't drying out, but try not to open the lid too often.
When the shoulder reaches 165° F and the bark looks good, you can optionally wrap the meat in foil or butcher paper for the remainder of the cook.
The lamb is done when the internal temperature reaches 195° F to 205° F after a total of 6 to 8 hours.
Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.
Notes
If using a boneless lamb shoulder, be sure to use butcher twine to tie it together.
A note about salt: Use ½ teaspoon Morton kosher salt to 1 pound of meat, or ¾ teaspoon per pound of meat for Diamond kosher salt.
Use a probe thermometer to remotely monitor the temperature while it cooks.
The cook time will be approximately 5 to 7 hours for boneless and 6 to 8 for bone-in.