Preheat your smoker to 225°F. Ensure that you have a water pan set in your smoker to ensure that your smoked lamb shoulder does not dry ou
Prepare the shoulder of the lamb by trimming any excess fat and membrane. Rinse thoroughly in cold running water. Pat dry with a towel of paper.
In a medium sized mixing bowl combine salt, rosemary, thyme, oregano, basil, bay leaf, black pepper, cayenne pepper, cumin and garlic powder.
Pat the surface of the lamb with a paper towel and cover thoroughly with olive oil. Fully coat with your dry run, ensuring there are no gaps.
Once your smoker is temperature place your lamb on the grates fat side up. You want to be indirect cooking here. Spritz the lamb every 25 minutes during the two hours of cooking
When the center of the lamb reaches 165°F, this takes around 3-5 hours. Then wrap the lamb tightly in the foil. Place thermometer probes back into the shoulder and continue smoking until the internal temperature reaches 205°F
Once you reach 205°F unwrap the lamb, then baste with your BBQ sauce, put back in the smoker for 15 minutes.
Remove and rest in foil for at least 45 minutes.
Pull the bone out of the lamb, slice