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Unread 03-22-2013, 08:00 PM   #24
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


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
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.
Super fast Purple Thermapen
Custom Reverse Flow 55 Gallon Drum Offset
Weber SS Performer date code EE
Weber 18 and 22.5 OTS Kettle w/Marty's handles
Smokey Joe Silver w/wooden handle a.k.a. Mini Me
Weber Smokey Joe Platinum date code ER

Sipsey: Secret's in the sauce.
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