January 31, 2013 by chicagogrilling365
It was cross-cut, so it had a nice fat distribution, and a thin bone in the middle.
I’ve only ever cooked shoulder in large cuts; braised or roasted.
I figured that this cut was thin enough (about 1.5 “) that a two-hour marinade would get it tender enough to grill.
It only took about four minutes on each side and it was ready to eat.
Jenny got to taste it just as she came through the door.
We were pleased.