I prefer the bone-in shoulder around 9 pounds +/-. Not a huge fan of doing the whole picnic ham with all ths skin on…just a personal preference. As far a a big enough crowd, the wife, kids and I are all that I cooked this one for. The kids chowed down on it something fierce and I brought enough to work today for two big assed sandwiches.
My preference is Boston Butt, whole shoulder, picnic in that order, but really all of them come out good. They’re all from the front shoulder of the hog so there really isn’t that much difference except the size of the cut.
The finished pork looks good and moist. It looks like you cover the coals to keep the direct heat down, correct? What do you put into the drip pan under the meat , in the weber, H2O, beer??
I place the foil smoke wood pack on the coals. The pan is just water.