Low and Slow Smoked Leg of Lamb
This lamb barbacoa pulls from old-school traditions and flavors to create a taco bar fit for a party!
With its humble roots, barbacoa is a whole category of barbecue to itself that has embedded it’s flavors in the southern region and parts of Mexico as a staple.
- Cumin - Oregano - Coriander seed - Cinnamon - Chili powder - Light beer
Combine the rub ingredients in a small bowl and rub liberally all over the leg of lamb, being sure to get in between the seams.
Prep your smoker and wood chips for 210 – 225 degrees F.
Smoke the lamb for 8 – 10 hours, or until the lamb temperature is between 185 and 190 and the lamb slices easily.
When safe to handle, shred the lamb.
Arrange the shredded lamb in a foil baking pan, pour in the beer, cover with foil and steam over low heat until the fat and cooking liquid have combined and are reduced by half.
Swipe Up For The Full Recipe!