Monday morning lamb shoulder

[vwengguy]

Monday morning and I'm bored... so I'll do a lamb shoulder.
Fire up my 2015 Master Touch and as that starts I prep the lamb.
Cross cut the fat and trim, little bit of olive oil and a good shot of my lamb rub.
Start with 2 hours smoking with 50-50 apple - beech wood.


Then cut up onions, potatoes and sweet potatoes.
Mix up 6 beef bullion cubes in hot water.


Put the veggies in the broth and wait the 2 hours for the smoking to be done.


More info and photos to follow :-)


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[vwengguy]

Wow I wish you could smell this!



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[jcnaz]

It looks good!

I see that you are smoking over ceramic briquettes, I think.
Do you notice a difference in temp holding?
Is clean-up a pain?

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[vwengguy]

Good eyes!
I use a old set of charm-rok charm-glow ceramic triangle bricks.
My idea is that the hold the heat like a fire brick and keep the temp stable.
It's also because they came out of my fathers portable gas grill from 75-76 .
Also acts like a air dam moving more air over to and up though the charcoal baskets.
I can normally use one set of coal filled baskets for 5-6 hours burn time.
Most of the time I cook indirect and use a SS drip pan so there is almost no clean up.
If I do a t-bone then I dump the charcoal on top of the bricks and when I'm done the bricks are white.


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[vwengguy]

Ok.. 6.25 hours later. Nom Nom time !



6+ hrs and this is where one batch of coals are at, temp has started to drop about 1/2 hr ago.



Bones pull out super easy !



And it comes out like pulled pork. Oh the smell, oh the flavor. :-)



Thanks for looking !


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[Travis]

Very nice sir [emoji106]


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[jcnaz]

That looks delish!
I use ceramic briquettes in my   WSM water pan, with foil over the top.

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[Thrillho]

If your Monday consisted of smoking leg of lamb, thats a pretty damn good Monday. Beats the hell out of my day at the office, that's for sure.