Ingredients
For the lamb
- 1 × 2–2.5 kg bone-in lamb shoulder
- 1–2 tbsp olive oil or mustard, as a binder
- Misty Gully Competition BBQ Rub
- 250 ml beef or chicken stock, or your favourite beer
- 1 onion, sliced
- Rosemary and garlic (optional)
Method
- Rub it hard
Coat the shoulder lightly with mustard or oil as a binder, then apply Competition BBQ Rub generously over every surface. - Smoke to bark
Smoke at 120–135°C until a dark, caramelised bark has formed, around 3–4 hours, to an internal temperature of about 72°C. - Wrap and push on
Transfer to a foil tray with the sliced onion and the stock or beer, cover tightly with foil and keep cooking until the lamb is probe tender and pulls easily from the bone, about 93°C internal. - Rest and pull
Rest covered for at least 30 minutes, then pull the lamb and mix it back through the juices in the tray.
Pitmaster tip
No smoker? No worries. Season the shoulder generously and cook it covered in the oven at around 150°C until fall-apart tender, taking the cover off towards the end to caramelise the outside. For a quick version, season lamb loin chops and rest them 20–30 minutes before grilling — Competition BBQ Rub carries more sugar than our seasonings, so cook over medium heat rather than screaming-hot flames.
