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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