Hi all, first time poster.
Has anyone done a smoked lamb shoulder before and had any success? I've got myself a horizontal drum bbq which I can run as an indirect smoker and want to give it a good test run before doing my first packer brisket next weekend. I need to check out how well the temperatures hold in the BBQ and how often I'll need to top up with coals etc. I love lamb so I don't mind running an experiment before it's brisket time!
You don't see lamb coming up that much as a recipe in the bbq smoking world and I'm curious if anyone has any experience and can let me know what's a good way to prep one and how long it might take for a 2kg piece?
Cheers.