The roast turned out great. I put it on at 6:45 am, and didn’t look at it again until around 12:30 pm. In the meantime I decided to pick up two chickens for beer-can-chicken since I had a fire going.

So about 2:00pm, I checked the roast again. It wasn’t yet done to the falling-off-the-bone stage. I wrapped it in foil and placed it on a steamer rack in a slow-cooker set to about 200 degrees F (with a couple of inches of water).

To the Weber, I added the two beer-can chickens.

Along about 10:00 pm, I checked the roast in the slow-cooker, and the meat literally fell off the bone when I pulled it. Perfect. (Finishing out in a covered pot in a 200 degree oven works too. Just add a 1/2 inch of water to help keep it moist.)

I made up Bobbie’s BBQ Sauce to flavor it a bit. I’m very pleased with how it turned out.