@lownslowbasics: Smoked pulled lamb! - Snake method in the Weber kettle - Trimmed and seasoned in my Garlic Goals & Lamb Layup rubs - Smoked over cherry at around 275F/135c for 3-4 hours until I was happy with the bark and colour - Lamb shoulder then went into a tray with beef stock, then covered in foil and went back in the Weber - Continued cooking until probing tender around 205F/96c internal which took around 3-4 hours more - Rested, pulled and served Times will vary depending on the size of your lamb shoulder 🤘 Link in bio for full videos. #smokedlamb #bbqlamb #lamb #bbq

Aaron Palmer

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Region: AU

Monday 22 April 2024 10:51:34 GMT