I bought a three pound netted boneless shoulder from a local butcher.
Normally I’m getting a big 9 pounder, but I think in the future the smaller cut is the way to go - put in on at 0500, rolled back in for a combat re-rack, served it for lunch, minimal leftovers.
Normally I’m getting a big 9 pounder, but I think in the future the smaller cut is the way to go - put in on at 0500, rolled back in for a combat re-rack, served it for lunch, minimal leftovers.