Lamb Barbacoa

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.

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