It's Ok To Cheat Pulled Lamb

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 4 lbs lamb shoulder or 4 lbs boneless lamb loin
• 1/2 cup yellow mustard
• 1/4 cup honey
• 3 tablespoons brown sugar (light or dark, whatever you prefer)
• 3 tablespoons chili powder (again, either light or dark is fine)
• 2 teaspoons cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons celery salt (my preference is the celery seed) or 2 teaspoons celery seeds (my preference is the celery seed)

Recipe

• 1 rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
• 2 drizzle the honey on in a zig-zag pattern (i like side-to-side as opposed to top-to-bottom).
• 3 sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
• 4 you can apply the rub the night before if you'd like, but it is not vital.
• 5 prepare smoker per manufacturer's instructions.
• 6 when the smoker has reached 225-250f add the meat. be sure to keep the smoker's temp around this level for best results.
• 7 after approximately 3 hours turn your oven on to 225°f.
• 8 prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
• 9 when oven is up to temperature transfer the meat to the foil and wrap lightly.
• 10 place pan on center rack and cook remaining 3-4 hours.
• 11 allow the meat to settle for at least ten minutes before shredding with a fork. the lamb should have an internal temperature of at least 195°f this will make for much easier shredding.
• 12 i like to serve my pulled lamb with with the sauce described in pulled lamb and bbq sauce.