bob's pulled lamb on a smoker

Ingredients

• Servings: 20
• 1 (8 pound) lamb shoulder roast
• 1 quart apple , or as needed
• bbq rub:
• 5 tablespoons white sugar
• 5 tablespoons light brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 onion, chopped
• 3 cups hickory chips, or more as needed, soaked in water

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 20 hrs 10 mins


• place lamb shoulder in a large pot and add enough apple to cover. combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. mix about 1/4 cup sugar rub into ; reserve remaining rub.
• cover pot and refrigerate for 12 hours.
• prepare smoker to about 210 degrees f (99 degrees c). add enough wood chips to smoker.
• pour brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. spread remaining rub over lamb shoulder. transfer lamb to the center of smoker.
• smoke lamb until very tender, about 8 hours. monitor hickory chips and liquid, adding more wood and water, respectively, as needed. transfer lamb to a large platter and cool for 30 minutes before shredding with forks.