Been watching a lot of the BBQ Pit Boys videos lately and may have re-ignited my love affair with my old Weber Kettle. I watched their video for low n' slow pork butts and decided to give it a go. Fired up the Weber Kettle with an indirect heat setup for a small boneless pork shoulder roast for Miss Duke and I... Applied Jeff's Rub and let sit overnight and got it on the grill Sunday morning. Smoked at around 325*F with a pan of veggies under it for some smoky gravy. Smoked with dry veggies in the pan for the first hour, then added two cups of water to the pan. Mopped the roast with pan juices every hour after bark was formed and topped up pan with apple juice when needed. Took it to 190*F IT for slicing (took 6 hours + rested for 2). Served with smashed taters, smoky gravy made from drip juices and some leftover smoked beans from a mid-week dinner. This turned out incredible, very juicy, nice bark and good smoky flavor. I will be trying my next butt at these higher cooking temps on the kettle for my next pulled pork.