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Diggerg

Pulled lamb

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Made a Moroccan pulled lamb. Ruined over night with Schwartz Moroccan seasoning mixed with olive oil. Smoked until 160° then wrapped in butcher paper until 205°. Rested for an hour.

Made ribs with homemade rub and glazed with sauce shop cherry bourbon sauce. PBBE as well. 

 

 

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Very nice mate.  Do try making your own sauces too? There are loads in the Weber books that are even better. They are easy to make.

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Posted (edited)
1 hour ago, Justin said:

Very nice mate.  Do try making your own sauces too? There are loads in the Weber books that are even better. They are easy to make.

I do make my own sauce but wanted to give the cherry bourbon a go. Big hit with the family. 

Edited by Diggerg
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