first time doing the pork shoulder(boneless, couldn't find one with a bone!)I have the weber performer platinum. used weber wireless temperature gauge timer thingy and the kingsford competition charcoal, using the 2 zone setup. I cooked it until 203 temp. Hopefully that's good. Got it resting. I put it on at 5:30 this morning (pst). I started a couple of days ago. I rubbed salt on it and let it sit in the fridge uncovered for a day, then added a rub. I screwed up the rub royally. I forgot to coat it with oil. then I remembered and made another rookie mistake by adding the oil and adding more rub. It was a googey mess. I tried to save it by sprinkling more rub on it. Hopefully, it'll be forgiving. The next time I will oil it and shake it in a sturdy bag. The pics below show the uglyness. I tied it up and loaded her on the grill. I kept having to add charcoal, I did it three times. every 2 hours or so. Seemed fast to me. I kept the temp btw 210-270. put it on at 5:30am took it off at 1:15. So almost eight hours. I think about a six or seven pounder. Did not open the lid unless I had too. Only to change the coals, my water pan held up nicely. It was all done. I let it sit in foil for 2hrs. Don't know if that was a good idea or not. Ripped it up at 3:30PM. This pic kinda sucks. Will try and take a better one. It was delish! I will foil it next time it seems kinda dry or to say it better, I could make it more moist and juicy.