Why This Recipe Works
Smoking lamb shoulder on the ProQ Smoker using ProQ Hickory Wood Chunks creates incredibly tender, juicy, and flavorful pulled lamb. The low-and-slow cooking process ensures the meat breaks down perfectly, making it ideal for sandwiches, tacos, or platters.
Equipment Needed
- ProQ Smoker – Designed for long, steady smoking sessions
- ProQ Thermometer – Ensures precise internal temperature tracking
- Charcoal chimney starter – For evenly lighting Pure Fire Lump Coal
- Spray bottle – For keeping the lamb moist during smoking
- Butcher paper or foil – For wrapping during the stall
- Meat claws or forks – For shredding the lamb
Key Products Used
- ProQ Smoker – Provides optimal airflow for controlled smoking
- ProQ Hickory Wood Chunks – Adds deep, smoky flavor to the lamb
- Pure Fire Lump Coal – Burns steadily for long cooks
Ingredients (Serves 4-6)
For the Lamb:
- 2 kg lamb shoulder (bone-in for best flavor)
- 3 tbsp yellow mustard (acts as a binder)
For the Dry Rub:
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp brown sugar
- 1 tsp cayenne pepper (optional, for heat)
For the Spritz:
- 1 cup apple juice
- 1 cup water
- 2 tbsp apple cider vinegar
Step-by-Step Instructions
Step 1: Prepare the Lamb
- Trim excess fat from the lamb, leaving a thin layer to keep it moist.
- Coat the lamb with yellow mustard to help the rub adhere.
- In a small bowl, mix all dry rub ingredients and generously apply to all sides of the lamb.
- Let the lamb sit at room temperature for 30 minutes before smoking.
Step 2: Prepare the ProQ Smoker
- Fill a charcoal chimney starter with Pure Fire Lump Coal and light.
- Once the coals are ashed over, spread them evenly in the ProQ Smoker's firebox.
- Add 2-3 ProQ Hickory Wood Chunks to the coals for a deep, smoky aroma.
- Open the bottom vents fully and leave the top vent half-open to maintain a stable 225°F (107°C).
Fire Management Tips:
- If the temperature drops below 215°F, open the bottom vent slightly.
- If it rises above 250°F, close the bottom vent a little and check for excess fuel.
Step 3: Smoking the Lamb
- Place the lamb directly on the smoker rack, fat-side up for self-basting.
- Close the lid and smoke at 225°F for 6 hours.
- Every hour, spritz the lamb lightly with the apple juice mixture to keep it moist.
Step 4: The Stall & Wrapping
- Around 160°F (70°C), the lamb will hit “the stall” where internal temperature stops rising.
- Wrap the lamb in butcher paper or foil to retain moisture and push through the stall.
- Return it to the smoker and continue cooking until it reaches 203°F (95°C) (about 2-3 more hours).
Step 5: Rest and Shred
- Remove the lamb from the smoker and let it rest for 30-45 minutes, still wrapped.
- Use meat claws or two forks to shred the lamb into tender, juicy pieces.
Step 6: Serve and Enjoy
- Mix the shredded lamb with its own juices for extra flavor.
- Serve in flatbreads, tacos, sliders, or over rice.
Expert Tips & Troubleshooting
How to prevent dry lamb:
- Spritz every hour to keep moisture levels high.
- Don’t skip the resting step—resting locks in juices.
How to control smoke flavor:
- Use hickory wood chunks for a strong smoky taste.
- If you prefer a milder flavor, switch to ProQ Oak or Cherry Wood Chunks.
How to handle the stall:
- Be patient, or wrap the lamb at 160°F to speed up cooking.
- Keeping a consistent smoker temperature helps reduce the stall time.
Serving Suggestions & Variations
- Serve on toasted brioche buns with BBQ sauce and coleslaw.
- Use in Mediterranean-style wraps with tzatziki and fresh herbs.
- Pair with grilled vegetables for a low-carb meal.
Smoked Pulled Lamb