I have an 8 pound bone-in lamb shoulder that I’m planning to smoke over the course of tomorrow at 225-50 F. I’ve read a bunch of recipes online, and the time predictions range between as low as 4-6 hours (NYTimes) and as high as 10-12 hours (Outback Lamb). Has anyone done anything similar and, if so, how long was your cook time? Trying to figure out when to start.
by lodovicok
3 Comments
I haven’t but looking at the way the meat is none of it is that thick so I’d assume the lower end on time. I’ve done rib roasts and they’re usually 3-3.5 hours and more of the meat in a condensed space. Not sure what temp you’re targeting for lamb. Would recommend you pull it a little before done and sear it (reverse sear). Good luck, looks like an amazing piece of meat.
200°F+. Think of it as pork shoulder/Boston butt.
This makes for *the best* BBQ.
1 hour per pound if you can keep the temperature at 250°F.