Cheers guys.
Its actually a skin on peice of shoulder, simply scored, lightly oiled with EVOO then rubbed with salt.
Onto a preheated kettle with deflector in place.
Once on, i run the kettle at 500F lid temp for 30 mins to get the skin popping and spitting, then back it off to 400F for the rest of he cook.
Its a perfect technique to get a top stuff crackle skin every time.
Cheers, Shayne