Non-VegetarianSouthern cuisine Main Course

Owensboro Mutton Barbecue

Name: Owensboro Mutton Barbecue
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 5 lb mutton shoulder; 2 cup cider vinegar; 0.5 cup Worcestershire sauce; 2 tbsp Black pepper; 1 tbsp Salt; 1 tsp Cayenne pepper; 2 tbsp Brown sugar; hickory wood

Slow-smoked mutton basted in a thin, peppery black dip, the signature barbecue of Western Kentucky.

🇺🇸United States· Kentucky

Prep: 30 min
Cook: 480 min
Total: 510 min
Servings: 10
Difficulty: Hard
Calories: 520 kcal

Equipment

•Wood smoker
•Meat thermometer
•Basting brush

Nutrition

Per serving, approximate

Calories: 520 kcal
fat: 36
carbs: 6
protein: 40
calories: 520

Instructions

1
Mix the cider vinegar, Worcestershire sauce, black pepper, salt, cayenne, and brown sugar to make the black dip sauce.
2
Rub the mutton shoulder all over with salt and pepper. Let it rest for 1 hour.
3
Set up your smoker with hickory wood for indirect heat at 225°F.
4
Smoke the mutton for about 8 hours until it reaches 195°F inside. Brush it with black dip every hour.
5
Wrap the meat tightly in foil. Let it rest for 30 minutes.
6
Slice or chop the meat. Toss it with extra black dip before serving.

Chef's tips

Mutton has a stronger flavor and more fat than lamb, so smoke it low and slow to melt the fat. Brush it with the black dip often while it cooks, not just at the end.