Help! Boned out pork shoulder!


 
A

APMason

TVWBB Member
So I buy pork shoulder (boned) from Costco and quarter it to make it manageable for my wife and I to eat. I smoke some, make sausage with some, carnitas, cochinita pibil etc. Three lb chunks are versatile and I love em. Anyway, I pulled one out of the freezer and thawed it without thinking and it is the boned out piece. Unrolled almost the size of a rack of ribs once it was thawed. This is NOT how I normally smoke shoulder. We have company coming and I need to smoke it since that is what's on the menu. Can I tie it and treat it as normal? Should I smoke it unrolled and go with it? If I leave it unrolled will it take much less time/should I treat it different? Can you 321 shoulder? Clearly I'm out of my depth. Assistance please! Thanks in advance.
 
What Gary says. Roll & tie it. I've done loads like this.
I personally wouldn't 3-2-1. Let it ride naked @ 250°f-275° until 205° IT.
You'll get a stall, so allow time for that.
Don't sweat it, you'll be fine.
 
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