Smoked Lamb Leg (Pulled)
Cook Time: 250-275°F for 5 hours
Charcoal Used: Royal Oak Hardwood Lump Charcoal
4 pounds boneless lamb leg
Cover lamb with salt, thyme, and rosemary.
Place probe in the thickest part of the meat.
Once the meat hits 145F range, inject the meat with the boiled mixture, ingredients listed at the bottom. And then once again right before wrapping it with foil or butcher paper.
Here we are at about 3 1/2 hours.
After the first hour, spritz with a mixture of 3 parts water to 1 part white vinegar every half hour.
When the stall hits, wrap tightly in foil or butcher paper.
Pull the lamb leg at 200-205F.
After letting it rest for 30 minutes to 1 hour,
the lamb should pull apart with ease.
Tacos and burritos!
As well as many more ways to use the pulled lamb leg!
Ingredients for initial injection:
6 cups of water
Half onion, skin on
1 tablespoon minced garlic
3 garlic cloves, smashed with skin in
1 cup carrots
1 teaspoon horseradish
Equal parts dried rosemary and thyme, about 1 tablespoon each
1-2 tablespoons salt, to taste