I went to a local, family-owned, custom butcher shop yesterday and asked for a "small pork shoulder for the grill." The went in back and got me this glorious hunk of locally grown and butchered meat. It turns out it was a whole forequarter primal including the shoulder, picinic ham, country style spare ribs and hock! So, this morning I took off the shoulder and prepped the rest for the ceramic grill. 220*F + applewood chunks + time...