It was frozen and I forgot to get it out the night before and I didn’t have time to smoke it (I use a green egg for 10 years….takes work at the beginning)

I’ve smoked probably 100 shoulders.

But this one turned out better. I put it in a large ceramic pot in oven, covered and lots of salt, pepper, and garlic.

250 degrees.

12 hours later, it was pure magic. Wow.

We woke up to a house smelling magical. lol. It pulled better than any smoked shoulder I’ve done.