BBQ Smoked Pulled Lamb Tacos

When the best of two foodie worlds collide, you get this recipe!  The succulence and flavours of a well smoked lamb shoulder, stuffed into a deliciously fresh homemade taco. Just YUM!  


Any kind of smoker or kettle BBQ can be used where you can set up for an indirect grilling method. 

Using a combination of Firebrand Briquettes and Lump Charcoal, light your charcoal and tip into your BBQ or Smoker when white hot. Using a charcoal starter or chimney will make light work of it! 

Aim to reach an internal temp of your BBQ of 150C before cooking.

A BBQ thermometer is a handy bit of kit to ensure you get to the temp you need if you don’t have a reliable gauge on the lid of your BBQ or smoker.

A dual thermometer that has one probe that can take the temperature of the inside of your unit and a second probe to insert into your meat is a very handy piece of kit, especially if you are new to this smoking method. Check out the Maverick Bluetooth Thermometer here.


We used the Firebrand Charcoal Starter with a few firelighters underneath to get our briquettes white hot before pouring into our BBQ. 


1 lamb shoulder or 3 lamb neck.

Lane’s Garlic2

Lane’s Fiesta

Drizzle of olive oil

Rub lamb with olive oil as a binder, then apply a good coating of dry rubs.

Smoke lamb indirectly at 150*c with Firebrand Premium Lump Charcoal until a nice bark (crust) has formed and the rub can no longer be scratched off with your finger. Wrap tightly in foil with some butter and return to smoker until probe tender (about 99*c internal), remove and rest before pulling meat.


1 bunch parsley chopped

1 bunch coriander chopped

1 small red onion finely diced

1 red chilli finely diced

2 TBSP oregano chopped

½ cup red wine vinegar

¾ cup olive oil

Salt and pepper to taste

Mix all ingredients

Pico de Gallo

4 large tomatoes

2 small red onions

2 lime juice

1 cup coriander

1 jalapeno

Salt and pepper to taste

Finely dice all ingredients and mix


Warm some soft tortillas in the BBQ and add a generous amount of pulled lamb, top with pico de gallo and chimichurri.


Blog contributed by Chef Ryan of Rubbin the Fat Competition BBQ team. Follow the team and their amazing BBQ adventures on Facebook and Instagram @rubbinthefatbbq 


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