Pulled Lamb Shoulder-Any Tips

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C.B & S.
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Pulled Lamb Shoulder-Any Tips

Post by C.B & S. » Sun Jun 25, 2017 11:26 am

Hi folks,
Doing a pulled lamb today in the new Masterbuilt Thermo Temp gas smoker.
Any tips or advice welcome, this is the first pulled lamb for me.
Cheers,
Russell. :roll:
Update: rubbed and into smoker, must say these Thermo-Temps smokers do hold the temperature really well even on a cold Melbourne day.
Speaking of Melb.......Go the Demons!!
:D :D :D
Last edited by C.B & S. on Sun Jun 25, 2017 12:33 pm, edited 1 time in total.
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.














Lovey
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Location: South Coast NSW

Re: Pulled Lamb Shoulder-Any Tips

Post by Lovey » Sun Jun 25, 2017 11:50 am

G'day Russell,
I've only ever done a lamb shoulder to go into a shepherds pie, but it wasn't 'pulled' per se, rather it was roughly chopped. I cooked it until the bond pulled out easily then rested it for an hour or two in foil in a towel in an esky. I reckon it wold have still pulled, I just never tried it. I'd treat it like a pork, but you could be a bit more liberal with the seasonings as the lamb will still shine through.
Good luck with it.

Meatfirewood
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Joined: Sun Jun 18, 2017 11:34 pm

Re: Pulled Lamb Shoulder-Any Tips

Post by Meatfirewood » Sun Jun 25, 2017 2:19 pm

How is the lamb doing there mate ,reckon you will be around the 5 hourmark maybe more to cook the beast . main thing go slow dont let it dry out to much use a vinigar spray they can take plenty nice smoke and a big rest at the end good luck!!!

C.B & S.
Posts: 214
Joined: Tue May 23, 2017 9:05 pm
Location: Mt.waverley, Victoria
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Re: Pulled Lamb Shoulder-Any Tips

Post by C.B & S. » Sun Jun 25, 2017 2:57 pm

G'day mfw,
All looking good. Was aiming for about the five hour time frame. Internal @67c now.
This masterbuilt thermo-temp is shaping up as a really great unit.
Cheers.

:o :o :o :o :o :o :o :o :P :P :P Screenlickers I see :P :P :P :P :P :P :P :P :P :P :P
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.













Meatfirewood
Posts: 9
Joined: Sun Jun 18, 2017 11:34 pm

Re: Pulled Lamb Shoulder-Any Tips

Post by Meatfirewood » Mon Jun 26, 2017 8:04 pm

Any joy with the lamb mate?

C.B & S.
Posts: 214
Joined: Tue May 23, 2017 9:05 pm
Location: Mt.waverley, Victoria
Contact:

Re: Pulled Lamb Shoulder-Any Tips

Post by C.B & S. » Mon Jun 26, 2017 8:38 pm

Hey mfw,
Yeah turned out well....just not pulled like I was aiming for :( ...still was nice though.
If I did this cut again I would probably do a mid range cook @ 150c vs the 100c.
Thanks for the interest.
Cheers,
Russell.
"Keeping Smoking Simple" (c)
Aldi Smoker. Camp Chef 18" Smoke Vault/ Masterbuilt Thermo-Temp XL--( All Gas )
Z & B 4 burner Turbo Classic
Maverick ET-7/72.Thermoworx Smoke
Yoder Kingsman & Other BBQ gear for HIRE.














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