Bbq Smoked Pulled Lamb

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• 10 lbs lamb roast (butt or shoulder, i use 2 five pounders)
• 1 cup your favorite barbecue rub (or as needed, lamb rub)
• 2 sheets large super duty aluminum foil
• hickory chips

Recipe

• 1 trim lamb as desired.
• 2 pack on the rub as thick as you can and rub it in over the entire roast.
• 3 leave excess rub on.
• 4 place roast in a clean trash bag, squeeze out excess air and close securely.
• 5 place in refrigerator for a day or 2 turning every 12 hours or so.
• 6 remove about 2 hours before smoking to get the chill out.
• 7 remove lamb from bag(s) and place in smoker for 3 hours at 225°f.
• 8 preheat indoor oven if your smoker does not reach 300°f.
• 9 remove roast and wrap each one in foil, seam side up and place on cookie sheet or roasting pan taking care not to pierce foil.
• 10 bake at 300 f for 2 hours.
• 11 remove and let cool for 30 minutes.
• 12 your lamb now should pull apart easily by hand or with a fork.
• 13 this step is optional - place some or all of your lamb in a bowl, add some of the juice and add more of the rub (season to taste).
• 14 pig out on your pig.
• 15 freezes well so i always make a lot and separate into 1 pound packages.