Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
Do you spray yours to take more smoke? I may try that too - my smoke threshold is lifting, and kamado don't let you over-smoke things easily
Do you use a water bath in your Kamado?
When I had my Kamado Joe, I always used a water bath, usually just a small AL foil tray, in with it and that helped the meat take on the smoke by keeping the surrounding air more humid.
I also use the same when smoking now on the Webber Family Q.
Nope. When I bought my akorn I was told they keep their humidity well. I don't even use a drip tray. I might do it on the Q