Simple, Fall-Apart Garlic Lamb Shoulder

1. Chop the garlic into slivers.
2. Using the tip of a sharp knife, poke small holes on all sides of the roast.
3. Insert the garlic slivers into the holes. Be sure to do this on all sides of the roast.
4. Salt the roast really well.
5. Place on the smoker. Cold smoke for about 4 hours with pellets, using either a homemade foil tube or commercial device.
6. Prepare charcoal for a hot smoke at about 250°F. Bank charcoal to edges. Place a piece of foil under the roast for indirect grilling (do not wrap the roast at this time). With the vents half open, smoke the roast for about an hour.
7. Oil the roast. Then wrap it up tightly in foil.
8. Open the vents to bring the grill temperature closer to 350°F.
9. Smoke for about another two hours until the internal temperature of the roast is 190 - 200°F.
10. Remove from the grill. Cover and let rest for an hour.
11. Unwrap. While twisting the bone, pull it out from the roast.
12. Using a fork, slide the meat off the remaining bone.
13. Using two forks, shred the meat up nicely. Dig in and enjoy!

Farm tip: While the roast is resting, poke a hole in the bottom of the foil wrapping. Catch the drippings in a bowl and save them to make an excellent gravy to go with a side of potatoes.