Smoke map · Brief
Kentucky mutton
Owensboro and western Kentucky still smoke mutton. It is a pillar in that county and a footnote in national roundups. If you cannot find mutton, a lamb shoulder will cook, but it will not be the same. Black dip is Worcestershire and vinegar, not ketchup.
| Meat | Mutton. Sheep that is not a lamb. Shoulder or quarter. |
| Wood | Hickory and oak. |
| Sauce | Black dip: Worcestershire, vinegar, pepper, a little allspice. Not a tomato sauce. |
| Plate | Chopped or sliced mutton, black dip, white bread. |
If you find mutton
Treat it like a pork shoulder: 250°F (121°C), hickory, wrap when the bark is set, pull near 200°F (93°C) when a probe slides. Mop with black dip late.
Black dip sketch
1 cup Worcestershire, 1/2 cup cider vinegar, 1 tsp black pepper, 1/2 tsp allspice, 1 tsp brown sugar, 1 crushed garlic clove. Simmer 5 minutes. Not a full recipe — a starting point.
Sides
White bread · Pickles · Sliced onion · Black dip
This region is a brief in the map, not a full recipe chapter.