A friend of mine has gone whole hog, no pun intended, in the paleo-diet/organic meat world. He wants to get a mutton shoulder, about 9 lbs., and do it low and slow on my BGE. Does anyone have any experience with mutton? I know it can be done and done well as I've had the pulled mutton from that place in Owensboro KY (Blue Moon maybe?). Anyway, any advice would be great!