Pulled Lamb Pita

Name: Pulled Lamb Pita
Total time: 8 h
Ingredients: 18 g Meersalz; 8 g Kreuzkümmel gemahlen; 6 g Koriander gemahlen; 8 g Paprika edelsüß; 5 g Knoblauchgranulat; 4 g Schwarzer Pfeffer grob gemahlen; 2 g Zimt gemahlen; 1 g Cayennepfeffer

SmokingLambHot SmokingMedium8-10 hrs93-96 °C110-120 °CCherry + Apple

Lamb shoulder is smoked low and slow until the meat is buttery soft and pulls apart effortlessly. The combination of oriental spices and cherry wood smoke creates an aromatic pulled meat perfect for pita breads. After smoking, rest briefly in foil so the juices redistribute evenly.

Ingredients(for 1 kg)

Sea salt18 g

Ground cumin8 g

Ground coriander6 g

Sweet paprika8 g

Garlic granules5 g

Coarsely ground black pepper4 g

Ground cinnamon2 g

Cayenne pepper1 g

Instructions

Preparation

15 min + 4–12 hrs rest

Mix all rub ingredients together. Pat the lamb shoulder dry, trim excess fat to about 5 mm. Apply rub on all sides, wrap in foil and refrigerate overnight.

Smoking Phase 1

5–6 hrs

Set smoker to 110–120 °C. Place meat directly from the fridge onto the grate. Smoke with cherry and apple wood until an internal temperature of 74 °C is reached.

Smoking Phase 2 – Wrapping

2–3 hrs

Wrap the meat tightly in butcher paper, return to the smoker and continue cooking until an internal temperature of 93–96 °C is reached.

Rest and Pull

30–60 min

Let the wrapped meat rest in a cooler for about 45 minutes. Then pull into fibers using two forks or meat claws and mix with the juices from the butcher paper.

Pro Tip

When the core temperature reaches 74 °C, wrap the meat in butcher paper ('Texas Crutch') to preserve the bark and speed up the cooking process.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free