Smoked at 220 with super smoke, wrapped in butcher paper at about 165 internal temp. Pulled at 200ish internal temp and let rest for about an hour. Used Greek freak from spiceology with olive oil as a binder.
by BucketHeadEdd
3 Comments
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mcgonz50
Been wanting to try to smoke lamb. Looks real good
saryiahan
This is a great idea. I didn’t know you could buy lamb shoulder
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Been wanting to try to smoke lamb. Looks real good
This is a great idea. I didn’t know you could buy lamb shoulder