I do shoulders a few times a year. I cut slits all around and push slivers of garlic in Rub the whole thing with seasoning and set it on the grill with a small smokey fire opposite (off the)fire. I use apple for smoke.4 to 6 hours uncovered fat side up. Then I wrap it up tight in foil and cook another 2 or 3 hours till the skin is tender and bones are loose. It's a crowd pleaser. People tend to overeat it.
