Smoked Pulled Lamb

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

• Servings: 8
• 8 -10 lbs lamb shoulder (boston butt)
• 3 ounces light brown sugar
• 1/3 cup garlic powder
• 1/4 cup black pepper, ground
• 1/4 cup thyme, dried
• 1/2 cup oregano, fresh and chopped
• 1/2 cup seasoning salt
• 1/4 cup chili powder
• 1 1/2 teaspoons celery salt
• 1/2 teaspoon fennel seed
• 1 teaspoon paprika
• 1/4 teaspoon dried rosemary, crumbled
• 1/8 teaspoon sage, dried & rubbed
• hickory chips
• charcoal

Recipe

• 1 soak your hickory chips overnight.
• 2 mix together all ingredients except the boston butt. liberally coat the lamb with the dry rub mixture, really rubbing it into the meat.
• 3 place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. pour charcoal in the grill and light. once the coals are ready, move all the coals to one side. place a pan of water on the other side. (an old aluminum pan from a pan of rolls works well -- something disposable).
• 4 place the meat on the cold side of the grill, fat side up. add hickory chips to the charcoal and close the lid.
• 5 add more chips every 20 to 30 minutes. add charcoal as needed, being careful not to let the fire die.
• 6 continue to smoke the lamb for 9 hours. if you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
• 7 remove from the heat and "pull" the meat. this means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
• 8 toss the meat with a vinegar hot sauce. (optional).
• 9 serve with barbecue sauce on a hamburger bun.