Hephaestus Posted June 21, 2015 Report Share Posted June 21, 2015 We got ourselves a beautiful lamb shoulder. We rubbed it with a home made coffee spiced rub and let it marinate over night. We then slow smoked it with pecan chips at 250f for exactly 5 hours. The pics say the rest: Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 21, 2015 Report Share Posted June 21, 2015 Hephaestus, your lamb roast looks very tasty and moist and some nice bark there also Quote Link to comment Share on other sites More sharing options...
BigLazy23 Posted June 21, 2015 Report Share Posted June 21, 2015 Looks fantastic. What do you serve it with? Never thought of smoke g a shoulder but after seeing those pictures would love to give it a try. Sent from my SM-N910V using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 22, 2015 Report Share Posted June 22, 2015 Very good indeed. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted June 22, 2015 Report Share Posted June 22, 2015 Love the Leg of Lamb Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 22, 2015 Report Share Posted June 22, 2015 That looks really good. What IT did you pull it at? Quote Link to comment Share on other sites More sharing options...
wilburpan Posted June 22, 2015 Report Share Posted June 22, 2015 That looks great. Without knowing how it tastes, but knowing how much I like lamb, I’ll have to give that a try sometime. How much did your lamb shoulder weigh pre-cook? Quote Link to comment Share on other sites More sharing options...
tony b Posted June 22, 2015 Report Share Posted June 22, 2015 Love me some lamb and that one looks seriously yummy!!! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 22, 2015 Report Share Posted June 22, 2015 Absolutely beautiful cook! Quote Link to comment Share on other sites More sharing options...
Hephaestus Posted June 22, 2015 Author Report Share Posted June 22, 2015 It was just under 5.0lbs and we took it off the kk at 185F internal. We let it rest for about 20 min. We made sandwiches with italian buns. What you see is a soft cheese spiced with garlic and fine herbs. We also added baby arugula, from our garden and napa cabbage slow with spicy mayo dressing. Simply delicious. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 22, 2015 Report Share Posted June 22, 2015 Those sandwiches look great too Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 22, 2015 Report Share Posted June 22, 2015 That's some mighty fine eats on that plate! I would eat that any day of the week and twice on Sunday! Kudos! Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 22, 2015 Report Share Posted June 22, 2015 I'm definitely going to try this. Quote Link to comment Share on other sites More sharing options...
