Have not posted in a long time so figured I would share from last week. Local store had a 4lb bone in “half shoulder” which I had never seen before. Was worried about it drying out so I threw some ribs on just in case. Made some Chef snacks out of the rib trimmings as well. 225 using lump and cherry wood. Ribs got the 3-2-1 fool proof method and I treated the shoulder like a full size one. Wrapped at 165 and took it to probe tender at 205. Came out pretty darn well for a small piece of meat.
