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.
Cooking on: UDS (Big Blue), Weber kettles, Weber gasser and dutch ovens a-plenty