SMOKE BBQ LAMB MEAT - TONGAN STYLE 2018

Preheat your smoker to 225°F.

Trim excess fat from the lamb shoulder, leaving a thin layer for flavor.

In a bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper.

Rub the spice mixture all over the lamb, ensuring even coverage.

Let the lamb sit at room temperature for 30 minutes to absorb flavors.

Place the lamb in the smoker and cook for 4-6 hours, or until the internal temperature reaches 195-203°F.

Every hour, spritz the lamb with a mixture of apple cider vinegar and water to keep it moist.

During the last hour, brush the lamb with BBQ sauce for a sticky glaze.

Once done, remove the lamb from the smoker and tent loosely with foil.

Let the lamb rest for 20-30 minutes to allow juices to redistribute.

Shred the lamb using two forks, discarding any large pieces of fat.

Serve the shredded lamb on buns or with sides of your choice, drizzled with additional BBQ sauce.

Garnish with fresh herbs before serving.

Spice Level: