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Unread 03-22-2013, 08:00 PM   #24
posey's_pork_pit
is one Smokin' Farker

 
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Join Date: 05-11-10
Location: Doraville GA
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As always, I'm late to the party but I've used this recipe several times.

Kentucky Style BBQ Lamb

INGREDIENTS

Blend SM Peppered Cow, SM Season All, SM Cherry

Owensboro Mutton Mop
1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 tablespoons Cow Lick rub
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon cayenne
INSTRUCTIONS
Owensboro Mutton Mop
1. Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
Cooking the Lamb
1. After about 10 hours of smoking at 225F over a cherrywood infused charcoal fire (the Moonlite uses hickory), this 5 lb shoulder roast is pretty much fully rendered, reading about 195F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.
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Sipsey: Secret's in the sauce.
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