Trimmed the silver skin off the lamb shanks and rubbed on EVOO, minced garlic,coarse salt and pepper, rosemary and thyme.
Plan is to smoke offset the coals between 250-275 til 150 internal temp.
Link to purchase the heat deflector plate on Amazon-
https://amzn.to/2DW5Hqw
Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4
They are so versatile. I use them on my kettles and also in my airfryer.
http://www.goodmorninggloucester.com
Picked up two lamb Shanks at East Gloucester Stop and Shop.
Trimmed the silverskin and rubbed with EVOO, coarse salt, pepper, minced garlic, rosemary and thyme overnight in the fridge.
Setup the grill for indirect smoking using the deflector plate. See video at the top for commentary.
In the video I planned to light five briquettes in a chimney and add them to the unlit coals on the opposite side of the grill from the drip pan. What I ended up doing instead was lightning a Weber starter cube in the corner instead. Within 20 minutes I had 200 degree temps and closed the back vent and left the front vent had open. I also closed the top vent over the coals and left the top vent over the lamb open.
Then placed the Shanks on the grill with the meaty part facing away from the lit coals.
After an hour and a half they had the color I wanted.
I took the Shanks off, put them in the drip tray with the juices they lost and added some beef broth and Blueberry balsamic glaze to the tray and double wrapped it in foil to braise.
Back on the grill they will go at 275 for an hour and a half or so.
When unwrapping the smell that wafted out of that foil was incredible. Placed the shanks on the cutting board and started ripping off globules of lamb love and dipping in some homemade tzaziki.
Northeast BBQ 