Cherry Wood Smoked Lamb Shoulder

Total Time: 10 hrs Preparation Time: 5 hrs Cook Time: 5 hrs

Ingredients

• Servings: 6
• 5 -6 lbs bone-in lamb shoulder
• 9 cups cherry wood chips
• 3 tablespoons soya sauce
• 1/2 cup green onion
• 1 tablespoon ginger
• 1 tablespoon garlic
• 2 tablespoons rice wine vinegar
• 2 teaspoons five-spice powder
• 1 tablespoon honey
• 1/4 cup peanut oil
• 1 cup ginger beer

Recipe

• 1 mix all the marinade ingredients in a medium bowl.
• 2 place lamb in a large sealable baggie and pour marinade over top. make the the marinade has coated the entire surface of the lamb.
• 3 place the lamb in the refrigerator and allow to marinate at least 5 hours or over night.
• 4 soak 6 cups of wood chips in water for 1 hour.
• 5 make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. spread them on a large piece of aluminum foil. place 1 cup of dry wood chips on top and mix them together. close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. the more holes, the more smoke. make a total of three pouches.
• 6 place one smoke pouch under grate on one side of the grill. turn on the heat under the pouch to 400 f/200 c or high heat and close the lid. wait for smoke. when the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 f/100 c or low heat.
• 7 place the lamb on the cool side of the grill. close the lid and cook for 1 hour per pound of lamb.
• 8 change the smoke pouch every hour and a half.