Hi all,
My Louisiana grills 24 inch kamado finally turned up last week, just on time for a post lockdown gathering of friends. Seeing as my Fornetto Razzo (bullet smoker) was on ribs duty (7 racks) I decided to smoke my lamb shoulder on the kamado.
It was just under 7lbs so I dry brined it the night before. I made my own rub that consisted of English mustard powder, dried thyme, dried rosemary, ground black pepper, paprika, brown sugar and granulated garlic.
Put it on the kamado with two chunks of air dried Oak and cooked it between 275 and 300f for just under 7 hours to 203 internal.
Came out beautifully, everybody did it was the best lamb they've ever had. I think that was probably the post lockdown delirium
Apologies for the lack of a decent pulled photo, everybody smashed it before I had a chance to take one.
My Louisiana grills 24 inch kamado finally turned up last week, just on time for a post lockdown gathering of friends. Seeing as my Fornetto Razzo (bullet smoker) was on ribs duty (7 racks) I decided to smoke my lamb shoulder on the kamado.
It was just under 7lbs so I dry brined it the night before. I made my own rub that consisted of English mustard powder, dried thyme, dried rosemary, ground black pepper, paprika, brown sugar and granulated garlic.
Put it on the kamado with two chunks of air dried Oak and cooked it between 275 and 300f for just under 7 hours to 203 internal.
Came out beautifully, everybody did it was the best lamb they've ever had. I think that was probably the post lockdown delirium
Apologies for the lack of a decent pulled photo, everybody smashed it before I had a chance to take one.
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