I've been eyeing these lamb shoulders for a while now and I gave myself an early make on Saturday to go and get one.
I gave it a simple prep with garlic & rosemary, S&P.
Cooked away happily at 115c for about 4 hours.
Served.. We liked it but I'm over using Hickory and need to find something else or next time not smoke at all. Lamb has strong flavour & I don't think it really needs smoke.
As usual it was fun and a learning experience... with beer.