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@dancing james
Found a shoulder of lamb half price at the supermarket yesterday so bought it.
Got home and did a little research, and have prepared it for pulled lamb.
Dry rub overnight of garlic, lemon zest, sugar, salt, rosemary and toasted fennel seeds.
This morning I smeared on mustard.
Am working today so have pre programmed the smoker. Cooking at 115C until the lamb gets to 64C, then temp going up to 120 for the lamb to get to 90C, and then the temperature will drop to 75C for the joint to relax and hopefully it will be ready for when I get home at 5pm.