What temp for this shoulder roast?
Doing a little 4 lb shoulder blade pork roast. I want to go as low and slow as I can, given my time limitations.
If I want to aim to have it hit pulling temp in about 8 hours, what temp. should I cook it?
Its so much smaller than a pork butt I'm not sure how quick it will cook.
Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen