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Unread 03-22-2013, 10:24 PM   #26
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

Quote:
Originally Posted by posey's_pork_pit View Post
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
1cup white vinegar
1cup water
1cup beer
1/4cup Worcestshire Sauce
2tablespoons Cow Lick rub
1tablespoon brown sugar
1/2tablespoon salt
1/2tablespoon garlic powder
1teaspoon 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.
10 hours? I'm thinking you might be a bit past medium rare. What, is that like pulled pork? But lamb instead?
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