Cooked a 3 1/3-pounder, bone-in, for dinner last night. Marinated in olive oil with salt, pepper, zest and juice of one lemon, and fresh rosemary, oregano, and thyme from the herb garden. Indirect at 375*F, drip pan with cheap beer and fresh herbs. Pulled at 135*F, then FTC'ed for an hour-plus while making the sides.
Here's the roast sliced to the bone, and a shot of the crust:
[Northern] Virginia is for [meat] lovers.