First try at Mutton - Western Kentucky style
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Here 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.
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/95fbaf82-1470-4eba-99fe-cc4ea9be5cac_zps6150e666.jpg)
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:
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/IMG_1794_zps8319a6f5.jpg)
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.
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/c6923c6a-2c10-4e9f-a6b9-5a035266e54e_zpsb7832a22.jpg)
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.
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/d731ef9e-818a-4868-b112-f1d946a08925_zps665edf85.jpg)
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/5b5dcfee-cc39-4a58-9edc-cbed59e71ec8_zpsf04907be.jpg)
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/6e47fa73-1ad3-4009-9cb4-b091db988325_zpsed1c1bd5.jpg)
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!
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/071ff415-4e2a-4739-b7ec-81acf4a0b4cf_zps7f3d2eb7.jpg)
Gratuitous meat shot
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/287315d3-1ad0-4330-83aa-d2b6eaf1c417_zps2c70bd7b.jpg)
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.
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/95fbaf82-1470-4eba-99fe-cc4ea9be5cac_zps6150e666.jpg)
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:
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/IMG_1794_zps8319a6f5.jpg)
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.
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/c6923c6a-2c10-4e9f-a6b9-5a035266e54e_zpsb7832a22.jpg)
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.
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/d731ef9e-818a-4868-b112-f1d946a08925_zps665edf85.jpg)
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/5b5dcfee-cc39-4a58-9edc-cbed59e71ec8_zpsf04907be.jpg)
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/6e47fa73-1ad3-4009-9cb4-b091db988325_zpsed1c1bd5.jpg)
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!
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/071ff415-4e2a-4739-b7ec-81acf4a0b4cf_zps7f3d2eb7.jpg)
Gratuitous meat shot
![Image](http://i1299.photobucket.com/albums/ag75/PookysQPix/287315d3-1ad0-4330-83aa-d2b6eaf1c417_zps2c70bd7b.jpg)