This is some awesome barbecued lamb. It's the result of a fairly complicated process--a hybrid of braising and smoking. But I figure this is the season for a challenging barbecue recipe, what with the Rodeo BBQ Championship coming up and all. I figure Houston barbecue enthusiasts are ready to show off their stuff. (I coulda been a contender!)
The smoky-flavored, falling-off-the-bone tender meat this recipe yields is even better than the stellar barbacoa de borrego at Gerardo's Drive-In Groce
