Transport your taste buds to Mexico with our tender, flavorful Lamb Barbacoa recipe, perfect for creating delicious tacos, burritos, or enjoying on its own. Delight in this succulent, low and slow-smoked dish that's sure to leave a lasting impression on friends and family alike.
2 tbs Cumin, 1/2 tsp Oregano, 1/2 tsp Coriander, 1/2 tsp Cinnamon, 1/2 tsp Garlic powder, 1/4 tsp Chili powder, Salt and pepper
Rub the spice mix liberally all over the leg of lamb, being sure to get in between the seams.
Prep the Grill
Prep your smoker 210 - 225 degrees F.
When the temperature is steady add wood chunks, if desired and wait until the smoke is clean.
Smoke the Leg of Lamb
Hang the lamb in your smoker, or lay flat if using an offset or pellet smoker.
Smoke the lamb for 4 to 5 hours and check the internal temperature.
At around 165F, start spritzing the lamb every 35 to 45 minutes.
Cook the lamb until it reaches and internal temperature of 195 to 203F with an instant read thermometer.
Rest
Carefully remove the lamb from the smoker.
Tent with foil and allow the lamb to rest for 40 minutes or until cool enough to handle.
Pull the Lamb
When safe to handle, shred the lamb with your hands or 2 forks.
Discard any fatty chunks.
Simmer
Arrange the shredded lamb in a foil baking pan.
Pour in the beer and toss to coat.
12 oz light beer
Cover the pan with foil.
Return the pan to the grill and steam the pulled lamb on the cooler side f the grill, or low heat, until the fat and cooking liquid have combined and are reduced by half.
Serve
Serve with the salsa verde, homemade pickled red onions, lime wedges, avocado, and tortillas for a down home lamb barbacoa bar.
Salsa verde, pickled red onions, avocados, Tortillas, limes
Notes
This recipe works on a pellet grill, gas grill, offset smoker, or barrel-style cooker. As long as you can maintain a temperature of 210 to 225 for a low and slow cook, any grill works. We tested this lamb with hickory wood chunks over lump charcoal. Our lamb came trussed for ease, but if your boneless leg of lamb isn't, asked your butcher to tie it for you, or tie it up for ease and even grilling. You can chill the lamb after you shred it and reheat it later. This recipe is best smoked and shredded a day before serving.