I used a simple buttermilk brine on the lamb shoulder chops as follows: 1 quart buttermilk, ¼ cup kosher salt (coarse), 1 cup (8 ounces) cold water
Pour the buttermilk and water into a large pitcher. Add the salt and stir for about 30 seconds to make sure the salt is dissolved into the liquid.
Note: This was enough to cover about 4 chops. If you are making more, you may need to double the recipe or adjust the recipe as needed.
Place the lamb shoulder chops into a bowl or zip top bag
Pour the buttermilk brine over the top of them to cover.
Place the chops in the fridge for 3-4 hours.
When the brining time has finished, discard the buttermilk brine and rinse the meat with cold water to remove any residual salt.
Drizzle some olive oil onto the top side of the chops and use a brush to spread it out.
Generously sprinkle Jeff's Texas style rub onto the top side.
Flip the meat over and do the olive oil and Texas style rub again on the other side.
Let the lamb chops sit there while you go get the smoker ready.
Setup your smoker for cooking at at about 240°F.
If you smoker has a water pan, fill it with hot water.
Make sure you have enough smoking wood available for about 30 minutes of light smoke.
Once the smoker is preheated and ready to go, place the lamb shoulder chops on the smoker grate.
Watch them carefully as these may cook fast and especially if they are on the thin side.
When they reach about 110-115°F it's time to move them to a very hot grill or under the broiler of your oven to finish up.
Tip: Use a fast reading thermometer such as the Thermapen to cook these perfectly.
Place the meat on the grill or under the oven broiler and watch them very carefully.
When they reach just a little above medium rare, they are done. I like to take these to about 140-145°F.
When they are finished, serve them right away for best results. If you have to hold them for a few minutes, tent some foil over them during the wait.