My entry this year is a special cut from the pork shoulder which I call „Jan-Style Schäuferla“
It’s more or less a pork shoulder cut into 4-6 cm thick pieces.
The preparation is the 3-2-1 method as you would also use with ribs.
https://tvwbb.com/threads/special-pork-shoulder-cut.100923/#post-1203986
https://tvwbb.com/forums/wsm-smoke-day-21-memorial-day-weekend-2025.148/
My favorite butcher: https://metzgerei-spindler.de/
Here are some impressions:
