Similar Posts

36 Comments

  1. 𝘾𝙤𝙤𝙠 𝙏𝙞𝙢𝙚: 10-14hrs

    𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:

    •1 Boneless Lamb Raost
    •3-4 tbsp BBQ Rub
    •Corn Tortillas
    •Cotija Cheese
    •Worcestershire sauce

    𝘾𝙝𝙞𝙢𝙞𝙘𝙝𝙪𝙧𝙧𝙞 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:

    • 1 Shallot minced
    • 1 whole Garlic minced
    • 2 Habanero minced
    • Cilantro minced
    • Parsley minced
    • 1/4 c Red wine vinegar
    • 1/2 c Olive oil
    • 1/2 Lemon squeezed and zested

    𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:

    1. For the chimichurri add all ingredients to a bowl and mix
    2. Set smoker to 200F using Pecan wood
    3. Lay down some Butcher Paper on a flat surface for easy cleaning
    4. Worcestershire sauce as a binder then season lamb roast heavily
    5. Place in the smoker for 3hrs
    6. After 3hrs bump temperature up to 250F
    7. After about 4-5hrs when you’ve got a nice bark remove lamb
    8. Wrap lamb in more butcher paper then back onto the smoke until it reaches an internal temp of around 200-203F
    9. Remove from smoker and let rest for at least 2hrs
    10. Once rested shred the lamb and build your tacos
    11. Warm tortillas, shredded lamb, chimichurri then top off with Cotija cheese and enjoy.

Leave a Reply