I am using my 22 1/2 inch weber with an indirect heat setup. Fueled by some kingsford and some apple or hickory. I haven't decided. I rubbed the roast down with mustard and a sugar and spice rub.
Thinking I will need to cook this for 2-3 hours to an it of 135 and throw it in a cooler to bring it up to 140.
Anyways any tips, tricks, and traps are welcome.