Pulled, Low and Slow Smoked Lamb Shoulder | The BBQ Barn
Pulled, Low and Slow Smoked Lamb Shoulder
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Cooking tools:
- Smoker
- Grill
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Aluminum foil
- Fork
Ingredients
- 1 x 2-2.5 kg boneless lamb shoulder
- 10 ½ tbsp tablespoons sea salt
- 5 ½ tbsp tablespoon freshly ground black pepper
- 1 tbsp tablespoon whole mustard seeds
- 2 tbsp tablespoons sweet paprika
- 5 ½ tbsp tablespoon brown sugar
- 2 tbsp tablespoons freshly chopped rosemary leaves
- 4 garlic cloves, crushed
- 4 tbsp tablespoons mild American mustard
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