Coat the shoulder with a little bit of mustard. This acts as a nice binder for the seasoning.
Next, time to season! Our friends over at The Spice House sent us their summer barbecue collection so we are going to use their Kansas City Rub. For this, have fun and use your favorite dry rub!
We got our Weber Kettle running hot at 360 degrees and smoking with pecan wood.
Place the lamb shoulder, fat cap up, onto your smoker.
Cook the lamb shoulder until it reaches an internal temperature of 195 to 205 degrees Fahrenheit, or until it is nice a “fall apart tender”. Total cook time will depend on how hot you keep your smoker.
Once the meat has met your preferred degree of doneness, pull it off the smoker and let it rest for about 30 minutes.