Smoked Pulled Lamb Shanks

[fetyani]

Rubbed with Salt, Black Pepper, Thyme, Paprika, Allspice, Mustard Powder. Used less rub than I usually do for experimental purposes.

Smoked at 250-275 for 6 hours. Wrapped in foil for the last 2 hours until it hit 204-210. Rested for 1 hr. Used wood chunks, hickory, oak and beech.

Fall of the bone tender. If you have a taste for lamb, this is an easy low and slow cook. I took me 6 hours because of my COS, When I do it on a BGE takes 4 hrs max 5.

[Jerod Broussard]

Very nice.

[HorseDoctor]

That looks great! I just happen to have four lamb shanks in the freezer! Was waiting to braise them one day this fall when weather got cooler, but for sure gonna try this technique SOON! Thanks.

[bbqoaf]

Those look great, have you ever made the sunlight Kentucky Q sauce?

[fetyani]

Yes, and my to-go shank rub is Meathead's Dolly Lamb Rub, which is great especially with the mustard seeds. a Jackpot rub for all my lamb.

This time though I used the Texas Mop/Dip, always have some on the side.

[FireMan]

Simply marvelous! I've got try this in my barrel. ❤️ Lamb! Even better smoked! Muchos thanks.

[Thunder77]

Beautiful! Looks like lamb lollipops!! 😎