First try at Mutton - Western Kentucky style
Posted: 25 Nov 2013, 18:45Here are some photos from my cook on Saturday.
I've been wanting to cook some Mutton for a while - I'd had it in Indian food, but I'd never tried it as a roast/BBQ.
I trimmed it down, removed the bulk of the silverskin and then slathered it in Worcestershire sauce, before coating with an Owensboro-style rub of Black Pepper, Brown Sugar, Salt, Garlic and Allspice, to which I added just a teaspoon of smoked hot Paprika. Then let it set.
Put it on the smoker at 250F with some Hickory and after about an hour an a half, started mopping with a "dip" of White Vinegar, Beer, Worcestershire, Black Pepper, White Pepper, Brown Sugar, Salt, Garlic Powder, Onion Powder and Cayenne, every 50 minutes.
This is about 3 hours in:
She stalled at around 151F - Colour was looking good, so I foiled with some of the dip.
I started testing once it hit 190 and at 200 it was probe tender - About 9 hours in.
Vented then rested for an hour. Then I pulled - The meat pulled easily and left the majority of the bone clean, though there were some small areas, particularly near the joints where the meat was still firmly attached - I reckon it could've done with maybe another half hour, to be perfect.
Mixed in some of the reserved meat juices and dip, which I'd reduced slightly, then made sandwiches with a Red Cabbage, Leek and Apple 'slaw.
Really good flavour - Certainly gamier than lamb, but the peppery rub and the dip, balanced it really well. Tender with a slightly coarser texture than PP. I really enjoyed it!
Here's my number 1 of 3 - And they didn't get any smaller!
Gratuitous meat shot
I've been wanting to cook some Mutton for a while - I'd had it in Indian food, but I'd never tried it as a roast/BBQ.
I trimmed it down, removed the bulk of the silverskin and then slathered it in Worcestershire sauce, before coating with an Owensboro-style rub of Black Pepper, Brown Sugar, Salt, Garlic and Allspice, to which I added just a teaspoon of smoked hot Paprika. Then let it set.
Put it on the smoker at 250F with some Hickory and after about an hour an a half, started mopping with a "dip" of White Vinegar, Beer, Worcestershire, Black Pepper, White Pepper, Brown Sugar, Salt, Garlic Powder, Onion Powder and Cayenne, every 50 minutes.
This is about 3 hours in:
She stalled at around 151F - Colour was looking good, so I foiled with some of the dip.
I started testing once it hit 190 and at 200 it was probe tender - About 9 hours in.
Vented then rested for an hour. Then I pulled - The meat pulled easily and left the majority of the bone clean, though there were some small areas, particularly near the joints where the meat was still firmly attached - I reckon it could've done with maybe another half hour, to be perfect.
Mixed in some of the reserved meat juices and dip, which I'd reduced slightly, then made sandwiches with a Red Cabbage, Leek and Apple 'slaw.
Really good flavour - Certainly gamier than lamb, but the peppery rub and the dip, balanced it really well. Tender with a slightly coarser texture than PP. I really enjoyed it!
Here's my number 1 of 3 - And they didn't get any smaller!
Gratuitous meat shot
