Andy's Barbeque Lamb

Total Time: 15 hrs Preparation Time: 9 hrs Cook Time: 6 hrs

Ingredients

• Servings: 18
• 10 lbs lamb shoulder
• 1 tablespoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 (18 ounce) bottle barbecue sauce
• 2 yellow onions, quartered
• 1/4 cup worcestershire sauce
• 8 garlic cloves, halved
• 2 cups burgundy wine
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper

Recipe

• 1 thoroughly rub lamb shoulder roast with black pepper, cayenne pepper and barbecue sauce. place on a medium baking sheet. chill uncovered in the refrigerator 8 hours, or overnight.
• 2 preheat an outdoor smoker to a temperature of 225°f (110°c) to 300°f (150°c).
• 3 place onions, worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. cover with enough water to make approximately a gallon of liquid in the pan. place pan in the smoker.
• 4 center lamb over water pan in the prepared smoker. smoke 6 hours, or until the internal temperature of the lamb has reached 165°f (75°c).