Heat pit to 275-300 degrees

Wrap one cooking grate with aluminum foil

Using a cleaver, hatchet, or even a saws-all, cut the vertebrae between the shoulders on the inside of the carcass just enough so that you can split the lamb open flat.

Repeat this process with the hip bones in the rear.

Rub the entire carcass with yellow mustard

Coat the entire carcass with Classic BBQ Rub

Place the lamb in the cooker on the foil

After an hour spritz the outside with water as needed to keep it from drying out

After 3 hours wrap the lamb in foil and continue cooking

At 8 hours the lamb should be done. Time to pull the meat and toss in a little Kentucky Style Black BBQ Sauce

Amaze your guests with this ingredible bbq