Smoked Lamb Neck
Smoked lamb neck seasoned with garlic and cumin before cooked low and slow over hickory wood. The best way to enjoy this underrated lamb cut.
Servings: 4
Equipment
- Hickory wood
Ingredients
- 2 lbs lamb neck
Wet Brine
- 2 quarts water
- ½ cup kosher salt
Dry Rub
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp ground black pepper
- 1 tsp garlic salt
Instructions
Wet Brine
- Pour the water and kosher salt into the brining bucket, stirring to dissolve the salt.
- 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.
Dry Rub Seasoning
- Remove lamb from brine solution and rinse with water. Pat dry with paper towels.
- Slice neck roast into steaks, each at leasr ½-inch thick
- In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that may form.
- 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.
Smoke
- 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.
- 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.
- Smoke for 2 ½ hours, or until internal temperature is 145°F (63°C)
- Remove lamb neck from the smoker and tent in fresh foil. Leave to rest for 20-30 minutes.
- Serve as steaks or pull meat with forks