Stopping and restarting a Lamb Shoulder when I ran out of time.

  • We had a Lamb Shoulder in with some ribs yesterday but had to pull the lamb off after only 7 hours.
    It was up to 187F internal but was still climbing. We wrapped it in foil and banged it straight into the firdge to try to cool it asap. This morning I have put it back on at the same cooking temp 240F


    Anyways after 4 1/2 hours( the last couple up in the Zone) @ 240f it "Looked" right. The fork test was fine and as you say maybe a touch drier than normal but still made pretty good sangas with a bit of coleslaw.

    Cheers, Wayne and Jan

    Prep. Rubbed with BushSpices and a bir BQ sauce

    In the Hark

    Back in after a night in the fridge

    Pulling

    Lunch

    BBQ Junkster

    I just did a weeks worth of cardio after walking into a spiderweb

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