How to Smoke Lamb Shoulder in a Weber Kettle

Рет қаралды 76,634

Күн бұрын

In this video, i'm going to show you how to make tender, juicy and delicious smoked pulled lamb!
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
We picked this beautiful little lamb shoulder up from our butcher at Austral Meats and was around 2.2kg.
We'll cover off the Weber set up, how to trim the lamb shoulder, we'll go through cooking temperatures, how to make a simple homemade rub for the lamb shoulder and everything else from start to finish!
You can use the cooking guide if you want to use this method in another smoker too!
Now as mentioned in the video, if you want to see an in depth, step by step snake method set up, check this video out: • How to Set Up the Snak...
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code KZfaq10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
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Join this channel to get access to perks:
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#smokedlambshoulder #lambrecipe #lownslowbasics

Пікірлер: 103

@LownSlowBasics 3 жыл бұрын

Hey everyone! If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!

@georgegalea1937 8 ай бұрын

Thank you yet again Adrian. I don’t bother looking at anyone else’s videos.

@Benry1984 3 жыл бұрын

Thanks! nice and easy to follow. I found a "B" 1980 Weber someone was throwing out on their kerb up the road a year ago. Tidied it all up as a lockdown project and came up almost new apart from around where the handles join. Couldn't believe the porcelain finish lasted 40 years. Never got around to using it but this video made it look simple enough to finally have as crack. Thanks again. Will try out your other videos.

@nathanculbert2845 2 жыл бұрын

Another excellent video mate! Really stoked with how well this turned out. Keep up the good work!

@danielillingworth7984 2 жыл бұрын

I’ve never done anything like this before and absolutely nailed it on the first go, all thanks to your brilliant video. Thanks for sharing!

@LownSlowBasics 2 жыл бұрын

Great work mate!!!

@adamshields8946 3 жыл бұрын

Epic cook mate!! Always love how simple yet how awesome your cooks are mate!!

@LownSlowBasics 3 жыл бұрын

Thankyou mate 🔥🍻

@bonzo1928 3 жыл бұрын

Nice video! Well described, lots of good pointers!

@stevenla359 3 жыл бұрын

A very good easter cook idea!! My mouths watering!

@LownSlowBasics 3 жыл бұрын

Thanks mate 😃

@nodrama490 3 жыл бұрын

Love the channel , great video 🤙 can’t wait to try!

@Griggs2529 3 жыл бұрын

Bloody awesome mate just did one over the Easter weekend while camping and turned out so good 👌🏻

@LownSlowBasics 3 жыл бұрын

Cheers mate 🍻

@zlatanthegoat1794 3 жыл бұрын

EXACTLY what ive been waiting for already liked this before watching 👊👊

@LownSlowBasics 3 жыл бұрын

🍻🔥🔥

@darbs662 2 жыл бұрын

As always looks epic mate. Did the pork scotch on the weekend was amazing. Can’t wait to try this one 👌

@LownSlowBasics 2 жыл бұрын

Thanks mate!

@josepha5835 3 жыл бұрын

Really good video mate! I'll have a lamb and pork shoulder on the smoker tomorrow, so will be following your technique on the lamb

@LownSlowBasics 3 жыл бұрын

Awesome mate! Thankyou, let us know how it goes!

@deathevokation1017 3 жыл бұрын

Awesome you smoked lamb shoulder. Now I got the recipe. Horns Up!

@LownSlowBasics 3 жыл бұрын

🤟🍻

@seekndestroygaming 3 жыл бұрын

Did a lamb shoulder yesterday. Lamb is my favourite meat to cook. It's so easy to do and cheaper then most other meats.

@LownSlowBasics 3 жыл бұрын

Couldn't agree more 🔥

@alvingovindan6339 3 жыл бұрын

Watched a few of your videos last night.... made a smoked rack of lamb today... was really good for a first attempt. 😁😁😁

@LownSlowBasics 3 жыл бұрын

Great work :)

@MidnightToDoosh 3 жыл бұрын

Good video. Might try this next on the Weber.

@LownSlowBasics 3 жыл бұрын

Thanks mate

@ArkEsoteric 3 жыл бұрын

Looking good! Been thinking about what other meats to try next

@LownSlowBasics 3 жыл бұрын

Thanks mate, this is definitely a winner!

@chaachyk 3 жыл бұрын

THANK YOU FOR THE GREAT VIDEO👍💗

@LownSlowBasics 3 жыл бұрын

More than welcome

@HectorMartinez-th8ob 3 жыл бұрын

I need that 89’kettle. Same year I was born. You keep her so clean. ✅

@LownSlowBasics 3 жыл бұрын

Gotta look after something that nice! My birth year too.

@benbryce2788 3 жыл бұрын

dude, awesome vid!

@LownSlowBasics 3 жыл бұрын

Cheers man 🍻

@RXT35Y 3 жыл бұрын

My favorite 🤩

@LownSlowBasics 3 жыл бұрын

So good hey!

@kyleglen 2 жыл бұрын

Tried the rub just without onion powder cuz I didn’t have it and used hickory, came out sick 👌🏻

@radiographer4164 2 жыл бұрын

hey this looks amazing iv only just found your channel did you keep the bottom vent fully open the whole time thanks

@Liquidian 2 жыл бұрын

Great method, I have tried it twice, nailed it on the second time. Do you have advice on cooking this the day before? Would it be a good idea to do it as per the video, just skip the boat part. Leave it in the foil, place it in a plastic bag cool it in ice water, and refrigerate. Then heat it in the oven the next day (+-65c) and boat on the bbq for 30 min. What do you think? Thanks for this channel!

@R0BB01981 3 ай бұрын

Hey Aaron, any other woods good ? I’ve got cherry , Aussie jam , and Aussie mesquite??

@Andrew-bt2by 9 ай бұрын

Looks awesome. Have you tried cooking venison in the Weber before ?

@emmett3067 3 ай бұрын

Good video, but i'm not sure about a counterclockwise snake. I always go clockwise.

@michaeldicrescio3108 3 жыл бұрын

Awesome video. I noticed your top vent is wide open. What was your bottom vent set at? Thanks!

@LownSlowBasics 3 жыл бұрын

Thanks mate, bottom usually just a crack open. Check out our set up videos for more in depth info :)

@PG-pe2lq 2 жыл бұрын

Looks great. Have you tried the lamb shoulder using the ring & diffuser?

@LownSlowBasics 2 жыл бұрын

Not yet :)

@simong692 3 жыл бұрын

Nice video Aaron! Simple and easy. How do you think oak or apricot wood goes with lamb? thats all I have currently. Cheers from NZ.

@LownSlowBasics 3 жыл бұрын

Thanks mate! Oak definitely goes well, i'm sure apricot would too, though I haven't used apricot on lamb before.

@rindytube Жыл бұрын

Is there anything to keep in mind if I try doing 2 lamb shoulders at the same time?

@komisarchik 2 жыл бұрын

Excellent recipe! How often do you have add any charcoal in (if at all)?

@LownSlowBasics 2 жыл бұрын

Thanks! None at all if using the snake

@peterhughes4964 2 жыл бұрын

Great video! Do you recommended cooking shoulders with the the bone in? Or would a boneless cut achieve the same result?

@LownSlowBasics 2 жыл бұрын

I’ve done both and extremely similar results to be honest.

@sirsprinter Жыл бұрын

Would you do much different for a pulled leg of lamb? Bone in, or out?

@stephenfarrell6794 2 жыл бұрын

Do you remember where the bottom vent was positioned to hold the temp?

@beano9343 Жыл бұрын

How do you not have flies buzzing around when trimming outdoors? Edit: I did see em come in later, as usual. Thought it was a bit strange at first haha

@wchops7578 3 жыл бұрын

Looks so good. About to put a leg on the Weber! For the pulled lamb do you make a sandwich out of it like you would with pulled pork?

@LownSlowBasics 3 жыл бұрын

Yep, or into wraps with some tzatziki :)

@iiTzDeViL 3 жыл бұрын

Are you cooking it with your bottom vent open or closed ?

@oscarloria9572 Жыл бұрын

Could it be butterflied and reduce the slow cooking time like the pork?

@mazenalbyite6693 Жыл бұрын

Can I use regular charcoal instead of compressed charcoal?

@paulbros9159 3 жыл бұрын

Very nice video and an excellent result but why all temperatures are in Fahrenheit but weight in kg. We are in OZ and we are using the metric system.

@LownSlowBasics 3 жыл бұрын

It's the way I learnt. I'm trying to use both in my more recent videos.

@heindepaauw4886 2 жыл бұрын

Always want to ask when I see it being used, but why Mustard? As oppoosed to oil, or mayo or whatever, ketchup?

@luperziohaadam4043 Жыл бұрын

what did you spray the meat with?

@danielbrook2108 3 жыл бұрын

Have you done lamb shanks slow cooked in the weber? Would it be a similar method to anything else on the bone like beef ribs?

@LownSlowBasics 3 жыл бұрын

We have a long time ago, we smoke them first and then they go into a tray with beef stock, onions, other herbs and spices too. You should be able to find the video if you have a look on our channel :)

@tinglemonster7670 2 жыл бұрын

Easy to remember method, time and temps. Pretty much exactly the same as pulled pork.

@staggeredliam 3 жыл бұрын

Would the same method work for lamb leg?

@LownSlowBasics 3 жыл бұрын

Legs are a bit leaner. They'd still work but be a touch drier. You can get around it by adding some stock or something once pulled to add moisture.

@sidesw1pe 2 жыл бұрын

Hey mate, wondering if you could help clarify the internal temperature of lamb for me. You've cooked to 96C internal. Some other recipes on KZfaq and the internet suggest a much lower temperature for finished lamb; ~65C for medium and ~75C for well done. But I've found other websites which say it should be ~98C, similar to yours. There's such a huge difference and it is confusing me.

@milo25b 2 жыл бұрын

Hey mate, the medium and well done temps are if you want slices of lamb, 96-98 is when the lamb can be ‘pulled’

@sidesw1pe 2 жыл бұрын

@@milo25b Awesome, cheers for that! Personally I like the pulled style. I couldn't find this explained anywhere.

@robojim4000 Жыл бұрын

Is that fresh rosemary or dried rosemary?

@stephenadams5241 3 жыл бұрын

Hey mate, great video once again. I have a question on the briquettes, do you get any fuel taste through the meat? If it is the type of briquette that negates this issue, then please share details! 👍

@LownSlowBasics 3 жыл бұрын

Hey mate, definitely not, they burn hot enough with the snake, just like the minion method that the next Briquettes catch light without the dirty smoke.

@stephenadams5241 3 жыл бұрын

@@LownSlowBasics thank you! Yes I understand the point, and I will work on this. Did a pulled Ham tonight, family was eating it so quick was hard to grab a photo. That’s what it’s all about, moments like that. Keep on smoking!

@Liquidian 2 жыл бұрын

@@stephenadams5241 the fuel taste often comes from liquid lighter fluid. Best to avoid that.

@williamwilson1909 2 жыл бұрын

What are you using to spritz it with?

@LownSlowBasics 2 жыл бұрын

Usually some beef or chicken stock.

@kynansecondname7993 2 жыл бұрын

hey mate. just wondering where the bottom vents are open too for the first 2hrs

@LownSlowBasics 2 жыл бұрын

Open just a crack, few mm

@kynansecondname7993 2 жыл бұрын

@@LownSlowBasics cheers, Had a feeling it was just a small amount, mine worked a treat today, appreciate the reply 👍👍

@maxclark1706 3 жыл бұрын

Anyone got tips on getting a slow n sear into Australia

@LownSlowBasics 3 жыл бұрын

I think there's a JG offset plate you can get? Hit that in Google :)

@1974nellyoz 3 жыл бұрын

@@LownSlowBasics Got one! Works an absolute treat. Keeps temp really consistently around the 275 mark. Totally recommend!

@maggiedova4555 3 жыл бұрын

What did you spritz it with?

@LownSlowBasics 3 жыл бұрын

Just some apple cider vinegar

@maggiedova4555 3 жыл бұрын

Thank you. Just found your channel today, was specifically looking for Aussie content; will be watching more!

@stephenmelanieclerkin2034 3 жыл бұрын

Can you use the snake method in a akorn grill

@LownSlowBasics 3 жыл бұрын

Yes you can

@stephenmelanieclerkin2034 3 жыл бұрын

Hmm interesting ill have to give it a go would love to see more cooks on the akorn from you guys

@nniaga04 3 жыл бұрын

Where do I get some olive wood?

@LownSlowBasics 3 жыл бұрын

Natural Smoke if in Australia :)

@nniaga04 3 жыл бұрын

@@LownSlowBasics thanks dude I’m gonna get me some. I’m Brissy based

@jazzjosen 3 жыл бұрын

Doesnt the snake method just make your food taste like charcoal. I always make sure my charcoal is white before I cook on ot.

@LownSlowBasics 3 жыл бұрын

No it doesn't, the same it doesn't when using the minion method.

@billb13 3 ай бұрын

Where's the smoke?!

@fishmanga84 3 жыл бұрын

First

@LownSlowBasics 3 жыл бұрын

Haha! You legend!

@mikeperth8027 Жыл бұрын

Great video! I'm not sure whether to thank you for the video or smack you in the mouth for making me hungry! 🤣