Lew Newby
R.I.P. 1/26/2024
My oldest daughter and her friend are writing a cook book with foods from each state such as Gooey Butter Cake from Missouri. They decided they wanted 3 regional BBQ recipes to add to the book. I can handle the Brisket and ribs but they want Louisville/Western Kentucky "pulled Mutton". I can't get Mutton but Laura got a 6 lb. boneless Lamb shoulder that I'm cooking on Sunday. First , it has to be pulled so I'm figuring on starting to probe for tenderness at 190°F internal temp. I plan to start the cook at 250 to 275 and increase to 325 when IT hits 170° IT. I also plan to have a drip pan and a water pan on the main grate while cooking on the upper grate. I'm using a BBQ rub recipe she gave me and a mutton mop during the cook. She's doing a Louisville Black Sauce for serving. B&B Championship Blend pellets. Weber Smokefire cooker. I prep pork butts the night before I cook them. If the rub is on overnight will it mess up the Lamb? The rub contains salt.
That's my plan and I need someone that's done pulled Mutton or Lamb to nit pick it and improve my chances of producing juicy and tasty pulled lamb. Thanks.
EDIT: I found the June 19 post by TonyUK and he did a great job. I'm not as good of a cook as him but at least I'm on the right track and have a feel for cook time.
That's my plan and I need someone that's done pulled Mutton or Lamb to nit pick it and improve my chances of producing juicy and tasty pulled lamb. Thanks.
EDIT: I found the June 19 post by TonyUK and he did a great job. I'm not as good of a cook as him but at least I'm on the right track and have a feel for cook time.
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