I am going to smoke my first pork shoulder for a memorial day barbecue. I picked up a whole shoulder from a local meat locker, where I watched them cut it straight off the split hog. It weighs close to 25 pounds including skin and quite a bit of bone. I am planning on smoking it on my regular 22.5" Weber one touch grill. This is quite a big piece of meat to do on a normal grill, so I would like some feedback if you think my plan will work out.
My cooking method will involve a combination of charcoal and actual wood coals. I will light a mother fire in my fire pit with hickory and mesquite chunks, possibly others too if I can track a supplier over the weekend. At the same time, I will start coals in my chimney starter. I will then transfer some of the hot coals into a basket on one side of the grill and put the shoulder on the other side. I am somewhat concerned about the clearance. How far away from the direct heat does the meat need to be? I will add a combination of wood chips and live wood coals to get my smoke. I am going to put a drip tray under the meat to collect pork fat to make some cornbread as well.
How long do you think it will take to smoke it with this method? Also, do you think it is possible with my regular grill? I have heard an hour and a half per pound for boston butt, but that seems excessive for the whole shoulder.
Thanks for all your advice,