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1
In a medium bowl, whisk the chile and garlic powders with the oregano, celery salt, paprika, coriander, mustard powder, allspice, 1 tablespoon of salt and 1/2 tablespoon of pepper.
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2
On a rimmed baking sheet, open up the lamb shoulder and rub the spice mix into the meat.
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3
Roll up the meat and tie at 1-inch intervals with kitchen string.
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4
Cover the lamb shoulder and refrigerate for at least 8 hours or overnight.
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5
Remove the seasoned lamb shoulder from the refrigerator.
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6
Brush it all over with oil and season with salt and pepper; let the meat stand at room temperature for 30 minutes.
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7
Meanwhile, light a hardwood charcoal fire in a smoker.
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8
When the coals are ready, scatter the wood chips evenly over them.
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9
Attach the indirect cooking plate and heat the smoker to 225.
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10
Smoke the lamb fat side up for 6 to 7 hours, basting with some of the Sorghum Barbecue Sauce during the last 30 minutes.
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11
The lamb is done when an instant-read thermometer inserted in the center registers 185 and the meat is very tender; monitor the temperature throughout the cooking process and adjust the air valves as needed.
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12
Transfer the lamb to a carving board and let rest for 20 minutes.
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13
Discard the kitchen string.
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14
Thinly slice the lamb across the grain and serve with the barbecue sauce.
