Shoulder Clod / Chuck is fantastic low and slow and pulled, but you'd never do that with a round. Last one I did was 22 hours on the WSM. Foiled at 165 in a broth until 205F. Whole thing fell apart and was so tender. You can use the leftovers for adding to a chili.
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!
IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!