I spent Monday making bone-in rubbed pork shoulder in the oven. One day I will venture out to maybe, just maybe, use the Weber Charcoal Grill by myself. I know the goings on about making it work, just not enough to keep said going. I think I need to do a reality check here, I don't even know how to start it let alone keep it going. I would love to make it on the Weber and smoking it, or cooking with indirect heat. Andrew has the stuff to make it work, he knows how to make some pretty fantastic pulled pork. Turkey on the Weber is most wonderful, and I don't even really care for turkey, but he can coax flavors out of that bird that are just phenomenal. Since my skill set does not include smoking I think that maybe I just should leave that out of my repertoire.
I rubbed the shoulder with Bad Byron's Butt Rub, the flavor is pretty awesome. I preheated the oven to 225.