Smoked Lamb Neck

Updated at: Thu, 17 Aug 2023 04:46:48 GMT

Step 1

Pour the water and kosher salt into the brining bucket, stirring to dissolve the salt.

Step 2

Submerge the lamb neck in the brining bucket, ensuring the meat is completely covered by the brine solution. Place bucket in refrigerate and leave overnight.

Step 3

Remove lamb from brine solution and rinse with water. Pat dry with paper towels.

Step 4

Slice neck roast into steaks, each at leasr ½-inch thick

Step 5

In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that may form.

Step 6

Apply a generous amount of the dry rub to the lamb neck. Apply all sides and work into any crevices or folds in the meat.

Step 7

The next day, fire up your smoker to 250°F (120°C). If you are using a charcoal grill, ensure the grill is set up for 2-zone indirect grilling.

Step 8

Place lamb on smoker grates or on the indirect side of your charcoal grill. Add wood chips to coals or wood tray and close lid.

Step 9

Smoke for 2 ½ hours, or until internal temperature is 145°F (63°C)

Step 10

Remove lamb neck from the smoker and tent in fresh foil. Leave to rest for 20-30 minutes.

Step 11

Serve as steaks or pull meat with forks

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