How to Smoke Lamb Shoulder in a Weber Kettle
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- čas přidán 26. 07. 2024
- In this video, i'm going to show you how to make tender, juicy and delicious smoked pulled lamb!
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We picked this beautiful little lamb shoulder up from our butcher at Austral Meats and was around 2.2kg.
We'll cover off the Weber set up, how to trim the lamb shoulder, we'll go through cooking temperatures, how to make a simple homemade rub for the lamb shoulder and everything else from start to finish!
You can use the cooking guide if you want to use this method in another smoker too!
Now as mentioned in the video, if you want to see an in depth, step by step snake method set up, check this video out: • How to Set Up the Snak...
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code CZcams10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
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#smokedlambshoulder #lambrecipe #lownslowbasics - Jak na to + styl
Hey everyone!
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
Thanks! nice and easy to follow. I found a "B" 1980 Weber someone was throwing out on their kerb up the road a year ago. Tidied it all up as a lockdown project and came up almost new apart from around where the handles join. Couldn't believe the porcelain finish lasted 40 years. Never got around to using it but this video made it look simple enough to finally have as crack. Thanks again. Will try out your other videos.
I’ve never done anything like this before and absolutely nailed it on the first go, all thanks to your brilliant video. Thanks for sharing!
Great work mate!!!
Thank you yet again Adrian. I don’t bother looking at anyone else’s videos.
Another excellent video mate! Really stoked with how well this turned out. Keep up the good work!
Nice video! Well described, lots of good pointers!
Love the channel , great video 🤙 can’t wait to try!
Epic cook mate!! Always love how simple yet how awesome your cooks are mate!!
Thankyou mate 🔥🍻
A very good easter cook idea!! My mouths watering!
Thanks mate 😃
Bloody awesome mate just did one over the Easter weekend while camping and turned out so good 👌🏻
Cheers mate 🍻
Really good video mate! I'll have a lamb and pork shoulder on the smoker tomorrow, so will be following your technique on the lamb
Awesome mate! Thankyou, let us know how it goes!
As always looks epic mate. Did the pork scotch on the weekend was amazing. Can’t wait to try this one 👌
Thanks mate!
EXACTLY what ive been waiting for already liked this before watching 👊👊
🍻🔥🔥
Awesome you smoked lamb shoulder. Now I got the recipe. Horns Up!
🤟🍻
Did a lamb shoulder yesterday. Lamb is my favourite meat to cook. It's so easy to do and cheaper then most other meats.
Couldn't agree more 🔥
Good video. Might try this next on the Weber.
Thanks mate
Looking good! Been thinking about what other meats to try next
Thanks mate, this is definitely a winner!
Watched a few of your videos last night.... made a smoked rack of lamb today... was really good for a first attempt. 😁😁😁
Great work :)
THANK YOU FOR THE GREAT VIDEO👍💗
More than welcome
dude, awesome vid!
Cheers man 🍻
Tried the rub just without onion powder cuz I didn’t have it and used hickory, came out sick 👌🏻
My favorite 🤩
So good hey!
I need that 89’kettle. Same year I was born. You keep her so clean. ✅
Gotta look after something that nice! My birth year too.
hey this looks amazing iv only just found your channel did you keep the bottom vent fully open the whole time thanks
Great method, I have tried it twice, nailed it on the second time. Do you have advice on cooking this the day before? Would it be a good idea to do it as per the video, just skip the boat part. Leave it in the foil, place it in a plastic bag cool it in ice water, and refrigerate. Then heat it in the oven the next day (+-65c) and boat on the bbq for 30 min. What do you think? Thanks for this channel!
Looks awesome. Have you tried cooking venison in the Weber before ?
Do you remember where the bottom vent was positioned to hold the temp?
Awesome video. I noticed your top vent is wide open. What was your bottom vent set at? Thanks!
Thanks mate, bottom usually just a crack open. Check out our set up videos for more in depth info :)
Looks great. Have you tried the lamb shoulder using the ring & diffuser?
Not yet :)
Good video, but i'm not sure about a counterclockwise snake. I always go clockwise.
Nice video Aaron! Simple and easy. How do you think oak or apricot wood goes with lamb? thats all I have currently. Cheers from NZ.
Thanks mate! Oak definitely goes well, i'm sure apricot would too, though I haven't used apricot on lamb before.
Looks so good. About to put a leg on the Weber!
For the pulled lamb do you make a sandwich out of it like you would with pulled pork?
Yep, or into wraps with some tzatziki :)
Great video! Do you recommended cooking shoulders with the the bone in? Or would a boneless cut achieve the same result?
I’ve done both and extremely similar results to be honest.
Excellent recipe!
How often do you have add any charcoal in (if at all)?
Thanks! None at all if using the snake
Would you do much different for a pulled leg of lamb? Bone in, or out?
Is there anything to keep in mind if I try doing 2 lamb shoulders at the same time?
Are you cooking it with your bottom vent open or closed ?
Very nice video and an excellent result but why all temperatures are in Fahrenheit but weight in kg. We are in OZ and we are using the metric system.
It's the way I learnt. I'm trying to use both in my more recent videos.
Easy to remember method, time and temps. Pretty much exactly the same as pulled pork.
How do you not have flies buzzing around when trimming outdoors?
Edit: I did see em come in later, as usual. Thought it was a bit strange at first haha
Could it be butterflied and reduce the slow cooking time like the pork?
Can I use regular charcoal instead of compressed charcoal?
Hey Aaron, any other woods good ? I’ve got cherry , Aussie jam , and Aussie mesquite??
what did you spray the meat with?
Always want to ask when I see it being used, but why Mustard? As oppoosed to oil, or mayo or whatever, ketchup?
Have you done lamb shanks slow cooked in the weber? Would it be a similar method to anything else on the bone like beef ribs?
We have a long time ago, we smoke them first and then they go into a tray with beef stock, onions, other herbs and spices too. You should be able to find the video if you have a look on our channel :)
Would the same method work for lamb leg?
Legs are a bit leaner. They'd still work but be a touch drier. You can get around it by adding some stock or something once pulled to add moisture.
hey mate. just wondering where the bottom vents are open too for the first 2hrs
Open just a crack, few mm
@@LownSlowBasics cheers, Had a feeling it was just a small amount, mine worked a treat today, appreciate the reply 👍👍
Anyone got tips on getting a slow n sear into Australia
I think there's a JG offset plate you can get? Hit that in Google :)
@@LownSlowBasics Got one! Works an absolute treat. Keeps temp really consistently around the 275 mark. Totally recommend!
Hey mate, wondering if you could help clarify the internal temperature of lamb for me. You've cooked to 96C internal. Some other recipes on CZcams and the internet suggest a much lower temperature for finished lamb; ~65C for medium and ~75C for well done. But I've found other websites which say it should be ~98C, similar to yours. There's such a huge difference and it is confusing me.
Hey mate, the medium and well done temps are if you want slices of lamb, 96-98 is when the lamb can be ‘pulled’
@@milo25b Awesome, cheers for that! Personally I like the pulled style. I couldn't find this explained anywhere.
What are you using to spritz it with?
Usually some beef or chicken stock.
Great video!
I'm not sure whether to thank you for the video or smack you in the mouth for making me hungry! 🤣
Hey mate, great video once again. I have a question on the briquettes, do you get any fuel taste through the meat? If it is the type of briquette that negates this issue, then please share details! 👍
Hey mate, definitely not, they burn hot enough with the snake, just like the minion method that the next Briquettes catch light without the dirty smoke.
@@LownSlowBasics thank you! Yes I understand the point, and I will work on this.
Did a pulled Ham tonight, family was eating it so quick was hard to grab a photo.
That’s what it’s all about, moments like that.
Keep on smoking!
@@stephenadams5241 the fuel taste often comes from liquid lighter fluid. Best to avoid that.
Can you use the snake method in a akorn grill
Yes you can
Hmm interesting ill have to give it a go would love to see more cooks on the akorn from you guys
Is that fresh rosemary or dried rosemary?
What did you spritz it with?
Just some apple cider vinegar
Thank you. Just found your channel today, was specifically looking for Aussie content; will be watching more!
Where do I get some olive wood?
Natural Smoke if in Australia :)
@@LownSlowBasics thanks dude I’m gonna get me some. I’m Brissy based
Doesnt the snake method just make your food taste like charcoal. I always make sure my charcoal is white before I cook on ot.
No it doesn't, the same it doesn't when using the minion method.
Where's the smoke?!
First
Haha! You legend!