I used a home made rub that is based on 1 part my pork rub, + 1 part garlic powder, 1 part onion powder, 1/2 part rosemary, 1/2 part smoked salt, 1/2 part black pepper and maybe something else... I have to look it up.
Smoked it with Apple wood from Weber.
Nice long low smoke at around 225-250 for a good 4-5 hours.
It was only a 1,65 kg lamb shoulder.
Was super good, I did forget to buy apple juice to spray on during the cook, bark comes out better with apple juice.
Ja, I put aluminum foil on my iGrill probe to keep it from getting all smokey and to make clean up way easier. After the first smoke I came up with the foil and have used it since.
Sent from my iPhone using
Weber Kettle Club mobile app
Topic: July 6th cook. Lamb Shoulder (Read 1040 times)
