Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
I'm looking to make Pastrami again, but last time was a chuck roast (Thanks SheilaAnn) which came out pretty good. I've got several sizable shoulder roasts, with one currently thawed out.
Anything I need to know about using a shoulder roast​, or would it be the same (or similar) as the chuck roast? Or, if it's not a good cut candidate, should I do something entirely different?
