Memphis-style Pulled Bbq Lamb

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 lbs lamb butt
• 3 tablespoons garlic powder
• 3 tablespoons paprika
• 3 tablespoons sugar
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 teaspoons ground sage
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon cayenne pepper
• 1 cup ketchup
• 1 (8 ounce) can tomato sauce
• 1 cup brown sugar
• 1 cup cider vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon paprika
• 1 1/2 teaspoons onion salt
• 1 teaspoon dry mustard
• 2 teaspoons hot pepper sauce

Recipe

• 1 mix all rub ingredients.
• 2 sprinkle rub all over lamb and rub into meat.
• 3 wrap in foil and refrigerate 3 hours to overnight.
• 4 smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(tip: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be pulled: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled lamb and the smoky flavor will still be present.).
• 5 while lamb is cooking mix all bbq sauce ingredients in a sauce pan.
• 6 bring to a slight boil then simmer on low heat until meat is done.
• 7 remove meat from smoker and loosely cover with foil for 15 minute.
• 8 pull lamb apart.
• 9 either put meat in sauce or spoon over meat to serve on your choice of buns.