Combine the ingredients for the brine, bring to a boil, then cool.

Put the lamb shoulder in a vessel large enough to accommodate it and the brine to cover, put on a lid and refrigerate for 12-48 hours.

Remove the lamb, pat dry, and smoke at 225F for 2 hours.

Remove the lamb shoulder from the smoker.

Preheat an oven to 350F. Mix the pomegranate molasses, water, and chickpeas, add to a pan with the shoulder, cover and bake for 3 hours or until the meat moves easily from the bone.

Remove lid, increase the heat to 450F, and start to baste the lamb with the juices until the liquid becomes thick and syrupy. If the lamb threatens to get dark, take the pan out and put it on the stove to reduce some of the liquid.

Keep in mind that part of why the glaze is so delicious is that the heat of the oven caramelizes the top of the meat, so return it to the oven (turn the heat down to 400 F if you need) and continue basting until the sauce is thick and syrupy. Once the lamb is glazed and irresistible, remove it to a serving dish, topping it with any remaining juices and the chickpeas, and serve with rice and a green salad of lightly cooked, wilted greens.