3.5 pound Pork shoulder blade

I just did a 3 pound shoulder blade yesterday. I rubbed it with real maple syrup and cook shack rib seasoning set it at 225 in my model 55 added two chunks of hickory and came back 7 hours later when it was 190. The only thing I didnt do was wrap it in tin foil for onother 45 minutes It was great.

Prep it just like a butt. "plan" on 2 hours a pound. I'm not sure why others take so long, but that will get you close. Smaller ones will also cook faster.

I posted on another topic abour that (pork shoulder blade rosat) mine being boneless!!

Bone in or boneless, still 2h/pound ?

Also what about the "famous" gland ?? will it still be there in a boneless ?? or I shouldn't bother with that ?

Any suggestions on home made rub ? and baste ?

The target inner temp would be 190 as I read everywhere...

Well, it is a matter of personal preference. I go at least 195, most times 205, for pulled pork. I usually use the boneless roasts for sliced meat. In that case I might go anywhere from 160-185.

Hope that helps.