Gettin' my grill on

Today is Memorial Day, and I'm roasting up a big ol' pork shoulder. Behold the new grill I picked up a couple days ago. I got the fire going about 45 minutes ago. Once I pop the lid in a while to check the fire, I'll take a pic of the roast. I rubbed the roast down with Stubb's Dry Rub, and will be slopping it generously with Stubb's Mopping Sauce when I open the lid.

I suppose it's about 2 hours now, and I pop the lid open for the first time. Mmmm, that's lookin' good! To my dismay I did not have a basting brush in the house, not even a clean paintbrush. Happily, a plastic spatula did an adequate job. I add in fresh coals, toss some of the mesquite on top of the coals, and close the lid.
An hour later, and oh yes, that is looking very tasty! Core temp is around 140 f. though, not quite ready for our Memorial Day feast. The way I look at is that those brave men and women who gave their all for our beloved United States of America, hey, they would be holding a barbeque today. So since they can't, it's my duty to do so in their honor, and so I do.
Now that it's about what, 2:00 p.m., the temperature on the roast is at a satisfactory 160 f., ready to eat.
You can see the dial thermometer there in the roast, which certainly is looking like it needs to be eaten.
Ahh, just right. Tender and juicy. Our Memorial Day barbeque is a resounding success. Flavor is an excellent down south barbeque, with a tangy outer surface; reminiscent of a local place called Wayne's Texas Barbeque. Mmm mmm mmm!