Slather your lamb in yellow mustard. You won't taste the mustard in the finished product this is just "glue" for the rub.

Using your Classic BBQ Rub evenly coat the entire piece of lamb

Smoke at 275 for 2.5 using your favorite smoking wood. I enjoy fruitwoods and hickory.

After 2.5 hrs. wrap in foil and continue to cook for another 2.5hrs. I like using a hotel pan to catch the juices as we can add those back in later when we pull the meat.

In a saucepan melt butter and combine the remaining ingredients. If you refrigerate the sauce for later use realize you will have to re-heat because the butter will solidify.

After 2.5 hours pull the lamb and let rest for 1 hour.

Strain and separate the juices from the fat. I'm using a grease separator but you can simply place the juice/fat mixture into a plastic cup and place in the fridge until the fat solidifies and you can remove it from the top of the juice. If you use the fridge method it's a good idea to heat up the juices so you aren't pouring cold juice on your meat.

Pull all the meat from the bones into thumb-sized chunks

Sprinkle a light dusting of Classic BBQ Rub on the pulled lamb

Add in the juices we separated earlier.

Ladle out a few spoonfuls of your Black BBQ Sauce onto the lamb.

Mix thoroughly

On a toasted bun add a little mayo, lamb, a few pickles, and some fresh sliced onion.

Enjoy this delicious Kentucky Style Lamb BBQ Sandwich with a glass of bourbon.