Lamb · smoking times
How long to smoke Lamb shoulder (pulled)
At 250°F, plan on 75 to 90 minutes per pound. A 5 lb lamb shoulder takes about 6 to 7.5 hours. Pull it at 195 to 205°F.
Shoulder has lots of connective tissue, so it cooks like a pork butt and is pulled when tender.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 4 lb | 6.5 to 8 hours | 5 to 6 hours | 4 to 5 hours |
| 5 lb | 8.5 to 10 hours | 6 to 7.5 hours | 5 to 6 hours |
| 6 lb | 10 to 12 hours | 7.5 to 9 hours | 6 to 7.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 195 to 205°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 45 to 60 min |
Plan your start time
Tips for lamb shoulder
- Cook to probe tenderness at 195 to 205°F; 145°F is the safe minimum but the meat is chewy there.
- It stalls around 160 to 170°F. Wrapping speeds it up.
- Rest 45 to 60 minutes wrapped before pulling.
Best wood
Oak, Hickory, Cherry. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.