I accidentally bought a whole pork shoulder (~5kg) thinking it was the Boston butt normally smoked.
I only noticed something odd after rubbing and noticing a massive bone I didn't see in the videos. I then looked this up and realised I bought the wrong cut.
Looks like it may be more of a 18-20hour cook rather than a 12 hour as initially planned.
Any tips for replenishing briquettes on a weber kettle to achieve this?
Would finishing in an oven overnight be safer?