This is after 9 hours at 225° over peach wood. I had such good luck with the mustard smeared ribs in the salt and pepper ribs recipe that I did the same with this shoulder. The mustard helped in holding the salt, pepper, and garlic seasonings. Internal temp was in the 170s at this point so it finished in the oven at 350°I chopped the whole thing this morning after breaking it apart and removing the bone last night while it was still warm. I’ll break it into 4 or 5 portions and freeze those in plastic containers. Expect sammich pr0n later.