Rosemary Lemon Brined Bone in Lamb Shoulder

Place lamb shoulder in brine (brine recipe not provided, referenced as 'in pictures') & refrigerate overnight. Remove from brine & pat dry. In a bowl mix rosemary, zest, lemon juice, salt & pepper. Score the fat cap of the lamb in a diamond pattern. Spread rosemary mixture over lamb. Place on Traeger grill fat cap up, bone side down. Smoke on Traeger Grill with hickory wood at 225F until 180F internal temperature. Wrap with heavy duty foil & add vegetable stock to the foil package. Return to the grill & increase temp of grill to 275F. Insert a probe thermometer in the thickest part of the lamb. Remove from grill when temp reaches 200-205F. Double wrap lamb with heavy duty foil & cover with a towel. Place in a small cooler or hot hold unit and rest for 1-2 hours. Remove lamb from foil. Pour residual packet juices into a fat separator. While the fat is separating remove & discard bones & cartilage from the shoulder. Shred the meat & pour over the defatted lamb juices. Taste & adjust with salt if necessary.