One lamb shoulder roast, rubbed generously with your favorite meat rub. Prepare smoker, and then place shoulder roast in it to smoke.
Sauce:
1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 T your favorite meat rub
1 T brown sugar
1/2 T salt
1/2 T garlic powder
1 teaspoon cayenne
Mix all ingredients in a saucepan over low heat. Use sauce, once an hour on the lamb roast as it smokes. Heat extra sauceto a boil and then use as a 'dip' with finished meat.
After about 8 hours of smoking at 225°F over a cherrywood infused charcoal fire, the shoulder roast should read about 195°F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.
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