- 1 lamb shoulder
For the Herb Rub:
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh oregano
- 1-1/2 teaspoons minced fresh rosemary
- 1-1/2 teaspoon minced fresh thyme
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- Cayenne pepper to taste, optional
- Before you apply the rub you will need to apply a binding agent. In this case I used olive oil but any oil or even a few splashes of water or Worcestershire sauce will work just fine. It’s more about helping the rub bind to the meat than adding a lot of flavor.
- In a small bowl, combine all ingredients. Rub over the lamb shoulder (about 1 tablespoon for each serving). Cover and refrigerate for 30 minutes.
- Lamb responds well to hotter temperatures, so you’re going to want to set your smoker up for cooking between 250° – 325°F. You could go lower but I find the hotter temperature does a better job of rendering the thick layer of fat and crisping up the skin.
- There isn’t much to do for the next 4 hours except keep an eye on your temperatures. Luckily lamb is very forgiving, and even if the smoker gets up to 350°F there’s no need to worry.
- Once the lamb gets to around 180°F I recommend removing the water pan if you’re using one, and let the smoker get up past 300°F. It can be dangerous to move the water pan so if you’re going to follow this step use extra caution. Make sure the area around the smoker is clear, and use grill gloves to carefully remove the top section and take out the water pan.
- Once your thermometer is reading 180° – 190°F for sliced or 195° – 203°F for pulled take your lamb off the smoker and wrap it in foil so that it can rest for 15 – 20 minutes.
Slice / pull the lamb and serve with warmed pita bread and hummus.