Smoked Lamb with Sorghum Barbecue Sauce

1. 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.

2. 2

   On a rimmed baking sheet, open up the lamb shoulder and rub the spice mix into the meat.

3. 3

   Roll up the meat and tie at 1-inch intervals with kitchen string.

4. 4

   Cover the lamb shoulder and refrigerate for at least 8 hours or overnight.

5. 5

   Remove the seasoned lamb shoulder from the refrigerator.

6. 6

   Brush it all over with oil and season with salt and pepper; let the meat stand at room temperature for 30 minutes.

7. 7

   Meanwhile, light a hardwood charcoal fire in a smoker.

8. 8

   When the coals are ready, scatter the wood chips evenly over them.

9. 9

   Attach the indirect cooking plate and heat the smoker to 225.

10. 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.

11. 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.

12. 12

    Transfer the lamb to a carving board and let rest for 20 minutes.

13. 13

    Discard the kitchen string.

14. 14

    Thinly slice the lamb across the grain and serve with the barbecue sauce.

* Per serving · 4 servings · Values may vary.