Dueling Lamb Butts - Smoked

Total Time: 10 hrs 10 mins Preparation Time: 10 mins Cook Time: 10 hrs

Ingredients

• Servings: 20
• 2 lamb butt
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup kosher salt, finely ground
• 2 tablespoons worcestershire sauce
• 1/2 cup sugar
• 1/2 cup paprika
• 1/3 cup garlic salt
• 1/3 cup kosher salt
• 1/4 cup dark brown sugar
• 1 tablespoon chili powder
• 1 teaspoon oregano leaves
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon black pepper

Recipe

• 1 remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away. the logic behind this method is that: ** smoke and rub won't penetrate the external fat; ** it takes more time and fuel to cook a lamb butt with all the fat intact; ** unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a lamb butt contains a tremendous amount of intramuscular fat, so the roast essentially "self-bastes" from the inside out; ** after many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left--you're going to cut it away and discard it; ** removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.
• 2 moving right along --
• 3 mix the injection ingredients together and shoot 'em in those butts.
• 4 mix the rub ingredients together and rub and spank it on said butts.
• 5 refrigerate for at least 4 hours.
• 6 smoke at about 225f until internal temperature reaches 195°f (approximately 10 hours over mesquite lump with hickory chunks.).
• 7 let rest for 15 minutes.
• 8 pull, and have fun. put some meat in a bun with a little of your favorite bbq sauce. add a little coleslaw if you wish and enjoy.