Gary London
TVWBB Super Fan
Apologies for no cooking action or plated shots.
Fairly small shoulder of lamb.
Plenty of fat and connective bits. Trimmed a fair amount off. Turner and George Lamb and Mutton rub (mostly smoked salt), plus plenty of pepper, some fresh rosemary and slivers of garlic pushed into cuts in the meat. Forgot to add some wood for smoke but still got a slight smoke ring.
Had to dash out to visit my parents so left it to cook itself on the Kettle with a roasting arrangement. Left it at 350f. 5.5 hours later it's at 225f but dropping.
Could have done with longer, perhaps hours. Stirred up the beads and wrapped it for a final 30 mins.
Bone came out clean enough with a few tugs and twists. Not done enough to shred but tender and sliced well.
Went done well with the meat eating family members. If I had a 14.5 WSM it would be ideal for this piece of meat and cook it until it pulls. Couldn't justify firing up the 22.5 WSM for this tiddler.
Fairly small shoulder of lamb.
Plenty of fat and connective bits. Trimmed a fair amount off. Turner and George Lamb and Mutton rub (mostly smoked salt), plus plenty of pepper, some fresh rosemary and slivers of garlic pushed into cuts in the meat. Forgot to add some wood for smoke but still got a slight smoke ring.
Had to dash out to visit my parents so left it to cook itself on the Kettle with a roasting arrangement. Left it at 350f. 5.5 hours later it's at 225f but dropping.
Could have done with longer, perhaps hours. Stirred up the beads and wrapped it for a final 30 mins.
Bone came out clean enough with a few tugs and twists. Not done enough to shred but tender and sliced well.
Went done well with the meat eating family members. If I had a 14.5 WSM it would be ideal for this piece of meat and cook it until it pulls. Couldn't justify firing up the 22.5 WSM for this tiddler.
