Thanks. It did turn out tender, but it was a hair dry. I'm sure that a little finishing sauce would have helped (I might still fix some up).
As it turned out, it was still a 12 hour cooktime. I wouldn't try to go the whole way in the Weber again though. It's too much fiddling. I'd probably do what I did with my pork butt and finish it off in the electric smoker. I'd probably just replenish the fire a couple of times and then move it over at about the 7 hour mark. By then, it would have plenty of smoke, plus, I could still keep some smoke on it.
But, as I said, I learned alot about how the Weber works and a bit about the temperature fluctuations. It was fun.