Pork Shoulder question

I have tomorrow off so I hit the grocery store today for well, some groceries to cook tomorrow.
They did not have a butt or a shoulder as I would know it but they did have a boneless shloulder in the netting - small, maybe 3 lbs.
My plan is to remove the netting, run inside and out then tie it back up. Anyone ever done this? What were your results?

Also found a 6 lb brisket flat. They had a flat that was cut to within an inch of it's life in the case and I asked the guy behind the counter if they had any cryo'ed - his reply - "only really big ones". So, (being the smart a$$ that I am), I asked him - how big is big? He brings out a "huge" 6 pounder - think I can handle it... :twisted:

So - pork, brisket, slaw and tomato pie - oh - and fresh berries for dessert.
And yeah - there will be pictures.

So - whos's done the boneless shoulder thing before?

trp1fox said:

I don't understand the "run inside and out." Could you explain that to me?

After explanation, I'll probably feel dumb, but oh well.

Click to expand...

No need to feel dumb just because I can't type - that was supposed to say RUB inside and out....