Pork, done the right way, smoked slow. Real slow. 18+ hours slow. Too time consuming and expensive for your average rib joint. No mystery wood, only and always black cherry. Portions are approximately one pound and will feed 2-4 depending on your appetite and other food items.
Some people call it a shoulder. We like to call it a butt. I cook them as slow as I possibly can. I only use wood that sounds like something you would like to eat, not something you would make furniture out of. I only peek after 14 hours; it’s all about the bark. A little bit of cabbage dressing with a bun and you’ve created a new food group, as far as I’m concerned, but that’s up to you.