I picked up a nice shoulder the other day. I remember seeing a post on here some time ago where they stuffed a loin with spinach and all kinds of goodness so I thought would give it a go with this pork shoulder. I cut it into a 1/2" thick flat chuck o meat. Once flattened I topped with a layer of spinach Followed by some onion & mushrooms ( the pic doesn't do it justice thing was covered) Followed by a nice thick layer of asiago cheese I rolled this up and tied with some butcher twine. Gave it a good rub with Jeff's rub. Then wrapped in a nice loose bacon weave. I choose a loose weave because the shoulder roast has plenty of its own awesome fatty goodness. Sorry no pic of the roll job, but here it is wrapped and ready. Into the fridge overnight. Time to cook I have decided on Hickory smoke for this and am going to try and maintain 250F (Not so easy when the outside temp is -22F) thank god no wind. Here we are 4 hrs in I just added 9 briquettes, and a hand full of chips. MMMMMMMMMMMMM sitting at 150 plan to take it to 175 omg the smell is heavenly. And just a random pic of the dang snow here I will be back with a pic of the finished product thanks for checking it out.