Beef stock, Thyme, Rosemary, crushed Garlic. Pepper, Bay leaf and worcestershire sauce. I heated that mixture up then I let it cool right down and injected the lamb shoulder with it. Put in the smoker for about 7 hrs till the internal temp got to 91c so I could do a pulled lamb.
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Beef stock, Thyme, Rosemary, crushed Garlic. Pepper, Bay leaf...
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