Name: Smoked Mutton Shoulder
Yield: 6 to 8 servings
Ingredients: 1 (4 to 5 lb.) mutton shoulder (bone-in or boneless)*; 3 Tbsp. apple cider vinegar

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Smoked Mutton Shoulder

Recipe by Savory Spice Test Kitchen

Grilling & BBQ

Just as Carolina BBQ is known for pork, Kentucky BBQ is known for mutton. Mutton is a mature sheep, so it has a fattiness and gaminess that benefits from low-and-slow smoking. It can be served sliced or chopped with your favorite BBQ plate.

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Serves 6 to 8 servings

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Ingredients

1 (4 to 5 lb.) mutton shoulder (bone-in or boneless)*

2 to 3 tsp. ‘Cue Glue per pound meat (optional, but highly recommended)**

1 tsp. Salt & Pepper Tableside Seasoning per pound meat

1 Tbsp. Limnos Lamb Rub per pound meat

3 Tbsp. apple cider vinegar

1/2 cup Midwestern Sweet Barbecue Sauce

Directions

Step 1 Slather shoulder on all sides with 'Cue Glue (if using) before rubbing shoulder with seasoning. Rub shoulder generously with salt & pepper and BBQ rub to coat. Set rubbed shoulder aside while you get the smoker ready.

Step 2 Use the 3-2-1 method to smoke-roast-grill the shoulder:

Step 3

3 hours in the smoker: Get smoker set up with wood of choice and heat to 250 to 275 degrees. Set shoulder in smoker and maintain temperature range while shoulder smokes for 3 hours.
2 hours in the oven: Preheat oven to 250 degrees. Wrap shoulder in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast shoulder for 2 hours.
1 hour on the grill: About 30 min. before removing shoulder from oven, heat grill to 300 degrees, keeping heat all to one side. Remove shoulder from oven and remove the foil wrap. Place shoulder on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Shoulder is done when internal temperature reaches 190 degrees, which takes about an hour. Let rest for 15 to 20 min. before serving.
To serve: Slice or chop to serve. Serve with Midwestern Sweet Barbecue Sauce for drizzling or dunking.

Recipe Notes

*Mutton is a mature sheep that’s more than 1 year old; whereas lamb is a young sheep less than 1 year old. Lamb can be substituted for mutton in this method if you can’t find mutton in your part of the country. We ordered ours online.

**Savory's 'Cue Glue helps the seasoning stick to your protein and seals in moisture. Simply slather on 2 to 3 tsp. per pound on all sides of the meat before applying the seasoning.

This recipe requires a smoker.