Smoked a butt overnight and had enough heat left in the Weber (when I put the butt in FTC) to throw a 1.5 lb arm roast in. I can't bring myself to do just a pork cook and not include some beef. I just happened to see the arm on sale for $2.99 at the grocery store last night, so I figured it was providence. Rolled a lot of smoke on the butt but not as much on the roast. My wife wanted something with a touch of smoke and just S&P seasoning. Cooked to roast to 190 internal, and it was moist and fork tender. Even the cat (Tinker) approved!
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