Step 1

Prepare your lamb shoulder by trimming any excess fat then slicing little pockets to insert the garlic and rosemary into the flesh. Season with kosher salt and olive oil inside and out. Finally, apply a liberal amount of venison dry rub or equivalent.

Step 2

Fire up the smoker to about 120C. When humming, add mesquite chips. When it’s smoking, add the shoulder. Remember the first few hours of smoking is the most important for smoke flavour, so keep topping up with woodchips/chunks.

Step 3

Keep an eye on the internal temperature, as soon as it gets to 72C you should be ready to wrap the lamb in foil. Don’t add any more woodchips from this point. While wrapping, add the beer to the bottom of the foil to keep it moist. Raise the smoker temp to 125-130C and cook until the internal temperature reaches 93C. Remove, wrap in a towel and rest for 90m in an esky.

Step 4

Pull and add BBQ sauce – Enjoy an Aussie take on a US Classic!