Whether you’re a die-hard pitmaster or a weekend griller, smoked meat cooked to perfection over several hours can only be done right with an electric smoker or pellet grill. If you’ve got either one, then get your grill gloves on and your bbq tongs ready!
Featured on HealthyFoodie, this delicious smoked lamb shoulder recipe is a dark, roasted, tender meat with a hint of smoky wood flavor and aroma. Served with a side of grilled carrots, roasted garlic dressed with parsley and olive oil, you’ll really elevate your grilling expertise to a whole new level!
Smoked Lamb Shoulder Instructions
- 2.25kg (5lb) boneless lamb shoulder
- 3-4 sprigs fresh rosemary
- Himalayan salt
- Freshly ground black pepper
- About 6 cups cherry wood chips
Preheating Your Electric Smoker Or Grill
- For those using an electric smoker, load 4 cups of wood chips into the tray for your electric smoker. If your smoker or pellet grill has a pellet hopper, fill it to capacity. Set the temperature to 225°F or med/high.
- Rinse the shoulder roast under cold water. Pat dry. On a flat cutting board, use a paring knife to make several deep incisions throughout the roast.
- Sprinkle fresh cut rosemary into the incisions. Add generous sprinklings of both salt and pepper.
Cooking Your Smoked Lamb
- Lay your shoulder roast on a greased rack. Insert into your smoker or lay onto your grill and close the lid or smoker door. Smoke for about 6 hours, maintaining a steady 225°F as much as possible.
- After 6 hours, remove the lamb from your pellet grill or smoker and wrap completely in aluminum foil. This will help preserve moisture, which quickly evaporates once the meat is removed from the heat.
- Return the meat to the smoker or grill and increase the temperature to 350°F. Set your timer for another 90 minutes of cooking time.
- Check on your wood supply. If the hopper or wood chip tray is empty, another handful should do.
- Remove the roast from the grill and let rest for 10 minutes. The meat should have a dark caramelized layer on the outside, but tender and easily pulled with a fork. Now, all that’s left to do is carve it up, pour some of the oily juices over the meat, and serve with a delicious side.
…And the mouthwatering aroma will quickly travel throughout your neighborhood, drawing admirers and haters alike!
Helpful Tips For Smoking Meat On A Pellet Grill Or Electric Smoker
Keep the smoker door or lid closed while your meat is smoking. Modern electric smokers and pellet grills are designed for smoking efficiently. They’re literally built for set-it-and-forget-it cooking. In other words, once you set the temperature and add the wood, the smoker adjusts as necessary to maintain a stable internal cooking chamber without your aid.
Smoking meat is all about low and slow. Keep the temperature stable by resisting the urge to continually open and close the smoker door or grill lid. This allows valuable heat to escape and causes wild variations in temperature. Flare-ups can occur that burn your meat and release harmful carcinogens into your food.
Volumes of thick smoke are not necessary to achieve the smoky, wood flavor in your meat. The smoke should appear white, not black or ashy-grey, which is a sign of too much wood.
The secret to any great smoke recipe is temperature consistency. A stable cooking temperature inside the cooking chamber of your smoker or grill allows your meat to absorb the smoky flavor of the wood slowly over several hours. Too much fuel too quickly causes the moisture in your meat too early in the cooking process. Too little, and your meat is undercooked.