Weber smoked lamb shoulder using the snake method

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Smoked Lamb Shoulder on a Weber using the snake method to make pulled lamb.

I love this method for creating some super tasty pulled lamb.

The flavours that I pack into this really compliment the lamb, from the binder and rub, to the boating liquid.


Binder Ingredients:

1 tsp of minced garlic
1 tsp of Dijon mustard
2 tbsp of soy sauce
2 tbsp of Worcestershire sauce
2 tbsp of balsamic vinegar
The juice of one lemon (keep the rinds for later)
2 tbsp of olive oil


Rub Ingredients:

3 parts sea salt flakes
2 parts lemon pepper
1 part dried rosemary
1 part dried oregano
1 part granulated garlic
1 part onion powder


Boating Ingredients:

2 onions halved (leave skin on)
1 head of garlic halved
10 grams of fresh rosemary
125 grams of unsalted butter
375 ml of red wine (half a bottle)

the squeezed lemon rinds




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With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.

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