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Pulled Lamb Shoulder on the Green Mountain Grill
Рет қаралды 3,573
Күн бұрынLearn how to smoke a lamb shoulder with Four Monkeys BBQ's Dan Barrett.
@Watto1981 Жыл бұрын
I just tried this recipe, and my god did it turn out amazing. I can see why you have won so many competitions. Keep the videos coming mate
@gerdsfargen6687 Жыл бұрын
Making it this weekend with the all star Lamb Rub! So happy to buy from BH and DP! Cheers, nick
@lukeburke7112 Жыл бұрын
is there something alternative to pomegranate vinegar? Thats impossible to find for me
@johnpantazis3784 2 жыл бұрын
Hey mate. Good video. Just confirming you cooked at 300 the whole length of the cook? Also was it 210F when ready? When resting in the tray, did you put it in towels in an esky or do you just leave it sitting on a bench in the kitchen? Hoping to give your method a crack this weekend. Cheers
@fourmonkeysbbq 2 жыл бұрын
Hey mate spot on. 300f the whole cook.. Finish temp was around 210f.. And wrap in towels in a cooler for at least an hour
@lochavenwoodworks6578 3 жыл бұрын
Nice vid Boz. This might sound like sacrilege, but can this process be done in the oven as well?
@fourmonkeysbbq 3 жыл бұрын
Yeah you can get similar results in the oven. Thanks mate
@BloodFirethePillarsofSmoke 3 жыл бұрын
Hey man, With all the respect to butter, try a pint of Guinness instead :). That malty taste - it's absolutely amazing! :)
@fourmonkeysbbq 3 жыл бұрын
Definitely going to give that a go Thanks =)
@Watto1981 Жыл бұрын
Hey mate, would you use the same process for doing a leg of lamb? Same internal of 210?
@fourmonkeysbbq Жыл бұрын
Na a leg won't pull as well as a shoulder. A leg I would do more like a roast. Higher temps until internal 145F
@bg90three 3 жыл бұрын
Thanks for the lesson What type of butter do you slice up?
@fourmonkeysbbq 3 жыл бұрын
Hey mate thanks for the message. i'm not really fussed with the brand, as long as its low salt... can always add salt at the end but you cant take it out
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