Low and slow lamb shoulder - still tough

[Grecian]

Tried my first low and slow on the kettle today. Tried a lamb shoulder and kept the temp between 110 and 130 for 6 hours, which I was well impressed with. Sadly it wasn't falling off the bone after a half hour rest in foil. It was edible, but not want I wanted. Does it need another 3 hours or so or if I'd have wrapped in foil and whacked up the temp a bit for an hour could I have got a good result in 6 hours? In the oven I get it falling off the bone in 4 to 5 hours. Enjoyed the cook tho and my snake worked great with some applewood.


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[JEBIV]

You ran the grill at 110 to 130, is that Celsius?

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[Grecian]

Yes


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