Double Smoked Lamb Shoulder Tower

Name: Double Smoked Lamb Shoulder Tower
Cuisine: Israel
Ingredients: 2 × 8–10 kg Lamb shoulder (whole, bone-in); 3 kg Kosher salt; 2 kg Coarse black pepper; 1 kg Sumac; 800 g Za atar; 50–70 kg Wood (apple + oak); 8 liters Lamb tallow or olive oil (spritz)

A recipe from Israel.

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Nutrition (per serving)

1050Calories

88 gProtein

20 gCarbs

92 gFat

6 gSugar

2300 mgSalt

Ingredients

2 × 8–10 kg Lamb shoulder (whole, bone-in)
3 kg Kosher salt
2 kg Coarse black pepper
1 kg Sumac
800 g Za atar
50–70 kg Wood (apple + oak)
8 liters Lamb tallow or olive oil (spritz)

Method

Day 1–2 (dry brine): Mix salt, pepper, sumac & za’atar. Coat both shoulders thickly. Refrigerate uncovered 48 hours.
Day 3 (smoke): Preheat smoker to 110°C (230°F). Smoke fat-side up 18–24 hours. Spritz every 3 hours after first 6 hours.
Target 92–95°C (198–203°F) internal. Wrap in foil when bark is set.
Day 4 (rest): Rest wrapped in cooler 12 hours.
Day 5 (finish & serve): Unwrap → crisp in 220°C oven 30–45 min. Pull apart tableside.
Serve with pan juices, garlic-tahini sauce, amba, schug, fattoush salad, and pita.