Lamb Shoulder and Leg smoked to perfection, a step by step BBQ guide.

[@paulmenhinnitt1119]

This is a great video, so much information. Thank you

[@RedSmokeBBQ]

Glad it was helpful! Let us know which one you make!

[@TheMotorcycleCafe]

Celsius would be a good addition

[@sergeantwombat]

especially cuz hes aussie lol

[@TheBeatenTrak]

Nice work mate! Great video and info thanks 🤙🏻

[@RedSmokeBBQ]

Glad it was helpful!

[@kitchmix]

Starting my smoking journey tomo starting with a leg of lamb, just watched the vid, great advice.. you make it look real easy and I’m sure it’s gonna take a while before I can make it look as good as yours mate. Thanks 👌

[@RedSmokeBBQ]

A land leg is a great place to start, I’m sure it will come out great. Let us know how it goes and enjoy the process 👊

[@jasondk5127]

Thanks for this great instruction. My father-in-law is wanting pulled lamb and was looking for advice! Thanks from Jason in the states!

[@RedSmokeBBQ]

Love to hear how it turns out for you?

[@jasondk5127]

@@RedSmokeBBQ I'll let you know how it goes!

[@wisam1991]

Nice to see another aussie bbq content creator. Great video. Subbed!

[@RedSmokeBBQ]

Awesome, thank you!

[@tenderlawncare]

Great video mate, I smoke on my webber, just something for your consideration....... I noticed your vent placement was over the coals....when I put coals on either side and the meat in the middle I place my vents at one end of the meat then turn 180° halfway through the cook. If I flip 0ne basket and have one heat zone and place meat on the opposite side I place the vent over the meat side. This enables the meat to absorb more smoke/ coal flavour as opposed to allowing it to simply rise and escape. I'm no pro so happy to be corrected. Also heat beads over charcoal?????

[@northbrisbanewaterproofing3575]

As a newbie to bbqing, brilliant video! Doing a leg tomorrow, will follow this method. Thanks so much

[@RedSmokeBBQ]

Thanks bud, appreciate the support, let us know how the cook turns out.

[@northbrisbanewaterproofing3575]

I used a different rub due to availability but followed the rest of your technique, got the temp a little all over the place to begin with but the meat was beautiful! Thanks so much for ur video, gave me so much info and more confidence going into the cook.

[@milehighbeerguy4586]

excellent!!

[@RedSmokeBBQ]

Many thanks!

[@1980mezza]

Looks great. For me, you'd have been better going slightly lower in temp 230-250f and longer in the cook if you want it super tender

[@naasan5896]

Hi, what is the spice used? And how long does it take to cook lamb?

[@darwinsimmons1]

How does the smoke get through the aluminum foil?

[@RedSmokeBBQ]

The shoulder starts unwrapped in the smoker and absorbs the smoke flavour in the initial 3 hours (until the internal temp of 160f) before it’s wrapped in foil. The wrapping is required to get the lamb to 203f so it can be pulled.

[@VJ-Syd]

Great video mate. Pls do create more videos on Australian wood & meat combination. Would be great if that can be done in Offset smoker. Go Aussie go

[@RedSmokeBBQ]

We got you mate, videos already in the pipeline 👍

[@BhaktiSangeetSaini]

good info thanks

[@RedSmokeBBQ]

Glad it was helpful!

[@djcie1018]

Cool vid but why fahrenheit and not celsius?

[@RedSmokeBBQ]

@@djcie1018 because it tastes better in Fahrenheit 😜

[@Footpbj4u]

in one of the short cuts of video it shows you spritzing the lamb shoulder, but you don't mention it in the rest of the video. Do you spritz the shoulder and if so what are you using? Thanks for the video, trying one this week

[@RedSmokeBBQ]

HI Mate, I just use water, I don't Spritz a lot so I didn't really mention it but if there is a dry bit I will hit it with some water, remember spritzing cools the meat down so go easy.

[@brooklynnnetter]

What was in the spray bottle ?

[@RedSmokeBBQ]

Just water

[@MrQarsim]

@@RedSmokeBBQ Could I spray it with apple juice? I am sure I saw a vide of someone doing that

[@RedSmokeBBQ]

Just water

[@RedSmokeBBQ]

@@MrQarsim​​⁠you could, I am not sure it would make much difference, Apple juice I would normally use on pork. Let us know how it goes

[@bluesdog88]

Fahrenheit?

[@RedSmokeBBQ]

Yup.

[@ben01985]

Mate, as an Aussie, u need to use oC

[@RedSmokeBBQ]

I tired Celsius but it just tasted better using Fahrenheit🤣

[@Frogget666]

F is just easier since most of the vids are American. No one can be fucked changing their stuff from C to F or using a converter. Keep it all F I say. It’s all just random numbers when your learning anyway.

[@Slumbaj]

Oath ​@@RedSmokeBBQ

[@smokenjoe4022]

Hahahahahahaha 🤣

[@smokenjoe4022]

Frogget666 As an American I agree and get rid of dem dam metric sizes and the tools that came wit dem too! And every thing else foreign send it all back!*•*•*•* Ah what were we talking about again now? Oh yeah food!

[@dmdm9198]

Lamb leg at 155 still tender?

[@Honkihunter]

How do I cook them at the same time?

[@RedSmokeBBQ]

Put the shoulder on first and the leg on later. Just a timing thing

[@jimbosaul3996]

great video mate ! mouth watering delicious !! leanrt a lot. plus got me some new rubs to try ! A couple of questions & suggestions: 1. would be great if you also gave the Celsius temp as well. all the US vids are in F and does my head in trying to convert all the time. 2. i dont get the internal temp of the shoulder. why is so much more than the leg ? its the same internal temp as a brisket i see! seems to me that that's way way well done, and given your temp guides, 170F/77C is well done. yet you go to 205F. so i dont understand why it doesnt overcook. same too for brisket. yet all the vids say 205F for brisket. AND... so why is the leg taken out as such a lower temp. hope you can help. new to wonderful world of smoking and delectable eating !!

[@CRFLAus]

Great video. Rough ratio I've cooked 100 shoulders to one leg. I couldn't get a shoulder (storms and chaos) so I picked up a leg for tomorrow so need to see what it's about. Please say celsius instead of faramagingles, this is Straya! Let the Yanks do the converting! (we love you 'Mericans).

[@darinautrey5412]

PLEAAAAASE dont skip the off camera details about time and temp. Good vid. Missing the secrets.

[@cdaly3561]

Why not add Celsius. Would be very helpful!

[@RedSmokeBBQ]

It just tasted different 🤷‍♂️

[@postmortemspasm]

Why did you cook one cut to 200f and the other to 150f?

[@RedSmokeBBQ]

200f gets it to a point where you can pull the meat, if slicing then 150ish is enough

[@wazkiedi]

Silly question but wouldn't it make more sense to finish any cut that is wrapped in the oven instead of wasting expensive fuel like pallets?

[@wallacefootrot6054]

Have you retired from KZbin?

[@RedSmokeBBQ]

Or retired just time poor at the moment doing catering etc.

[@RoyaleWitCheese04]

I think I’m gonna throw a lamb shoulder on my badger barrel soon

[@hawghawg381]

I don't speak in kilos... next

[@RedSmokeBBQ]

Haha, thanks for watching and commenting. 😂

[@PKP1]

This guy put me to sleep

[@RedSmokeBBQ]

Into a food coma?

[@jinxUKBK]

Boars night out white lighting. U have to love white people for names like that. They just so excited