ive heard it mentioned in a few places that you can do a shoulder at 300f, im thinking of giving it a go tomorrow as I don't have time to do it low and im doing some chicken, im just wondering if anyone on here has ever done it and how did it turn out ?
I wont be getting a big one, just whatever the supermarket has, its more of a test really to see what happens, im not expecting it to be as good as a bigger joint done lower but ive seen on some American sites some restaurants doing them a bit faster