Wood Chick's Smoked Lamb Butt

Total Time: 16 hrs 15 mins Preparation Time: 15 mins Cook Time: 16 hrs

Ingredients

• Servings: 12
• 5 lbs bone-in lamb butt (or larger)
• 1/4 cup bbq dry rub seasonings (homemade or store-bought bbq dry rub)

Recipe

• 1 special equipment: charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
• 2 twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from lamb butt. season heavily with dry rub. place in plastic bag and refrigerate overnight.
• 3 remove lamb from refrigerator 2 hours prior to cooking to come to room temperature.
• 4 prepare smoker to temperature of 210 to 220 degrees f and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
• 5 place lamb butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. after 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
• 6 lamb will be done when the internal temperature reaches 185 to 190 degrees f.
• 7 pull or chop meat as desired and top with your favorite sauce!