The trick is to smoke the meat and not make the meat smoke

BARBECUE LAMB SHANKS

  Date: November 10, 2012
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This recipe intrigued me because I'd never seen a recipe for lamb shanks on the grill or smoker. The recipes always called for the lamb shanks to be braised. I've made braised lamb shanks and they are excellent. This recipe called for the lamb shanks to spend 12 hours in the refrigerator after being rubbed with a spice paste. Then they are cooked low and slow at 250 degrees for about 75 minutes. I used a remote read temperature probe and the readings it was giving me seemed a bit high for the amount of time that had passed. When it said I had reached my target temperature, I checked various places on the shank with an instant read thermometer and found an area with more meat that was 20 degrees lower. So I continued until the temperature in the thickest part of the meat was 135. This was higher than I would normally cook lamb, but I wanted to give the meat plenty of grill times. The end results were decidedly mixed. Parts of the lamb shank were excellent, with a tasty outer skin and moist, tender and tasty meat. For the other half of the meat it was the same EXCEPT substitute tough and chewy for tender. Now I am willing to take the blame if something doesn't come out right and I made a mistake. But I honestly think this was the lamb shanks, not anything I did. I am thinking I may just try this with some American or Icelandic lamb to see if it turns out better than this Australian lamb. If I have similar results I will stick to braised lamb shanks.
Recipe Source:
Alt image
Big Green Egg Website

Big Bob Gibson's BBQ Book:

Barbecue Lamb Shanks - Page 174
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • KA Immersion blender
  • BGE Plate Setter
  • S-S Grill Grid
  • Maverick ET-732 Remote Read Thermometer
  • Wicked Good Weekend Warrior Lump Charcoal