Kentucky Mutton BBQ

Ingredients

• 5 pounds mutton shoulder, bone-in
• 2 tablespoons kosher salt
• 1 tablespoon black pepper, coarsely ground
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 2 cups Kentucky black dip barbecue sauce, divided
• 1 white sandwich bread, for serving

Method

1. 1

   Trim the mutton shoulder of excess surface fat, leaving a thin layer to baste the meat as it cooks.

2. 2

   In a small bowl, mix the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub the mixture evenly over the entire mutton shoulder.

3. 3

   Let the seasoned mutton rest at room temperature for 30 minutes while you prepare the smoker.

   30:00 · Rest seasoned mutton
4. 4

   Set up a smoker with hickory wood and bring the temperature to 225°F.

5. 5

   Place the mutton shoulder fat-side up on the smoker grate and smoke, maintaining 225°F, until the internal temperature reaches 165°F, about 4 hours.

   4:00:00 · First smoke stage
6. 6

   Wrap the mutton tightly in butcher paper or foil and return it to the smoker. Continue smoking until the internal temperature reaches 200°F to 205°F and the meat is fork-tender, about 5 to 6 hours more.

   5:00:00 · Wrapped smoke stage
7. 7

   Remove the mutton from the smoker and let it rest, still wrapped, for 30 minutes.

   30:00 · Rest after smoking
8. 8

   Unwrap the mutton and discard the bone and any large pockets of fat. Shred or coarsely chop the meat using two forks or your hands.

9. 9

   Toss the shredded mutton with 1 cup of the black dip barbecue sauce until evenly coated and moistened.

10. 10

    Pile the sauced mutton onto plates with slices of white bread, passing the remaining 1 cup of black dip sauce at the table for drizzling.