I've got a pork shoulder to cook, but sadly don't have my BGE. (it's in storage while I'm apartment living, your condolences are appreciated)
I want to cook it in the oven, and was thinking I could put in my enameled cast iron dutch/french oven and cook it pretty much like I would on the BGE. Do you think that would work? Seems like with the lid on, I'll get a good slow roasting affect and won't suffer much moisture loss. Could go 10-12 hours at 225*.
Is this worth a shot, or is there a better way to go?