Serves 4 to 6
Ingredients
For the brine
- 2 quarts water
- 3 1/2 ounces Kosher salt
- 2 ounces brown sugar
- 1 tablespoon mustard seed
- 1 tablespoon coriander seed
- 2 tablespoons black pepper
- 5 sprigs thyme
- 10 garlic cloves, smashed
- 1 3- to 5-pound, bone-in lamb shoulder
For the dry rub
- 1/2 cup coriander seed
- 1/2 cup black pepper
- 1 tablespoons cumin
- 2 tablespoons dried fennel
- 1 tablespoon paprika
Method
- Combine all of the ingredients, except lamb, in a large pot and bring to a simmer, stirring to dissolve the sugar and salt.
- Place in refrigerator and allow the brine to cool until it is 40°.
- When cool, submerge the lamb shoulder in the brine, weighting it down with a bowl if necessary to keep it fully submerged. Refrigerate the brined lamb at least 12 hours, up to 48 hours. Meanwhile, prepare the dry rub (below).
- When ready to smoke the lamb, remove it from the brine and pat dry.
- Preheat your smoker to 235° and load with it hardwood (apple, alder or cherry).
- Coat the lamb liberally with 1 cup of dry rub and place it on smoker rack. Smoke 6 to 8 hours, or until flesh shrinks from the bone and the bone is easily removed.
For the dry rub
- Combine all ingredients in spice grinder and grind until coarse.
