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@dubtap
Finally cooked one of those Tesco pork shoulders on the Weber kettle BBQ @ 120 c; 10 hours in and couldn't get meat temp over 75 c (supposed to get it to 85+ for best results?) so pulled it any way and the bone came out clean as a whistle so I declare a "close enough".
Loads o' smoky bark thanks to dumping hickory chips in every time I topped up the charcoal.