Usually do pulled pork on the Performer which comes out great. But I just saw a really interesting recipe for a pork shoulder at 18hrs in a home oven at 225.
It has a lot of salt, fresh garlic, and herbs on the exterior. I do not want the smoke flavor for this so no chips in the smoker box on the Weber 310.Thought I would drop the shoulder in an aluminum pan with small rack. Dial it in to 250 or so and let it roll. Any thoughts on this on experience for similar cook?