OK, the wife came home with a bonless pork shoulder blade roast, weighs 3.2 lbs and said "I want you to smoke this". OK, I am assuming this would be good smoked? What kind of internal temp should I look for. Anybody have a nice simple rub that would work well on this? What kind of cooking time am I looking at?
salt /pepper/seasoned pepper.
cple hrs of smoke
200 to 210 till IT of 155 to 165
maybe 3 to 4 hrs.
What exactly is that?
Is it cut from a picnic or a butt?
butt cut I would presume (por shoulder Blade)