I just bought two 3.5 lb lamb shoulders this morning. I'm interested in grilling or smoking them on our Big Green Egg. I usually braise or roast lamb shoulder (the "Genius" lamb shoulder recipe is a favorite) but have never grilled or smoked one. I'm thinking it'll behave very similarly to a pork shoulder, and that cooking it low and slow (200 to 220 F) is the way to go. Would appreciate any tips, pointers, and especially ideas for a rub or marinade. Thanks!
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