Pulled Lamb Sliders
SLOW SMOKED TO PERFECTION
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Remove rib bone and excess fat pockets.
Coat meat in olive oil then salt, pepper, and garlic
Smoke the meat at 250* F for 90 minutes.
Spritz every 30 minutes until the internal temperature of the lamb shoulder is 165*F.
Place meat in a foil pan, with the rest of the spritz liquid and then cover tightly with foil.
Let rest for 30-60 minutes then shred the meat.
Serve on a bun with slaw and rosemary aioli.
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