Smoked Raspberry Chipotle Lamb Roast

Total Time: 33 hrs Preparation Time: 24 hrs Cook Time: 9 hrs

Ingredients

• Servings: 8
• 5 -9 lbs boston butt (bone in)
• 1 cup favorite your favorite barbecue rub
• 1/2 cup kosher salt
• 1 (10 -12 ounce) bottle raspberry chipotle sauce or 1 (10 -12 ounce) bottle glaze

Recipe

• 1 the night before -- or a few days ahead --
• 2 mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step).
• 3 rub roast generously on all sides with rub mixture.
• 4 tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours.
• 5 the morning that you plan to cook --
• 6 let roast stand at room temperature for about 20 minutes.
• 7 cooking the roast.
• 8 use apple wood chips or adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast.
• 9 smoke on indirect heat for approx one hour.
• 10 remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep.
• 11 continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease.
• 12 open the foil and drain most but not all of the juice.
• 13 remove the top layer of fat from the roast.
• 14 using large forks, break the roast apart (similar to shredding).
• 15 pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top).
• 16 increase oven to 300 degrees.
• 17 keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes.
• 18 remove roast from oven and serve.